Just when we’ve settled into the routine of eating like cavemen and feeling a hell of lot better overall (inspired in part by this bullshit), Chef Libby in Austin fired this email and recipe over a few days ago.
…I know you guys are eating Paleo these days, but when you have that overwhelming craving for what just might be the best biscuit we’ve ever baked here (Libby runs a catering kitchen in Austin), you simply must whip up a batch of these.
When you read through the recipe you’ll remember that the technique here is borrowed from French pastry wizardry, the layering of butter between dough planes. Granted, these are biscuits are not fine French pastry, but they’re like nothing like any biscuit you’ve ever tasted.
These biscuits have a been a magic talisman for our scheduling; every time we serve them at an event we have two or three bookings because folks love them so much…
…Your diehard biscuit fans on Chi Wulff could tackle these with ease, please share…
‘Nuff said.
1 1/4 lb. White Lilly AP Flour
1 1/2 tsp. salt
1 1/2 tsp. cream of tartar
1 1/2 tsp. baking soda
1/4 lb. shortening
2 cups buttermilk
Soft butter (figure at least a stick…)
Preheat the oven to 400; place parchment paper on a baking sheet.
Make a dough. Sift the flour, baking soda, cream of tartar and salt into a medium bowl. Cut in the shortening using a pastry blender until the size of small peas.
Now add the buttermilk all and once and mix / fold quickly but gently until the buttermilk is incorporated. The dough is going to be sticky but manageable; adjust consistency as needed.
Now make the magic. Turn the dough out onto a floured surfaced and work gently with your hands (fold and pat) until the texture evens out a bit. Pat into a rectangle the size of a baking sheet.
Now spread 2/3 of the dough with a thin layer of soft butter; fold the unbuttered side onto the middle 1/3 of the buttered side, then fold the other 1/3 buttered side to make a triple layered stack.
Now turn the dough a 1/4 turn, pat it down into a rectangle and repeat the butter and fold. Then do it one more time again.
Roll and cut. Now pat and / or roll to 1/2 inch and using a 2.5 or 3-inch cutter punch out your biscuits. Bake for 13-14 minutes at 400, turning the tray once halfway through. Brush those golden brown tops with butter if you’re channeling your inner Paula Deen.
Enjoy.
