
Buttermilk
Biscuits
By Thomas Keller - The
French Laundry, Yountville, CA
Makes:
12 Biscuits
Ingredients:
2 cups Cake Flour
2 cups All-Purpose Flour
1 tbls. Plus
1 tspn. Kosher Salt
1 tbls. Baking Powder
1 teaspoon baking soda
1/2 lb. (2 sticks) Unsalted Butter (cut into 1/2-inch
cubes and chilled)
11/2 cups Buttermilk (plus 1 to 2 tablespoons for brushing)
2 to 3 tbls. Unsalted Butter (melted - 1 to 1 1/2 oz.)
Procedures:
1. These biscuits bake up light and fluffy.
It's important not to overwork the dough, which would
make the biscuits tough. To that end, we pulse the butter
and dry ingredients together in a food processor, then
turn them out into a bowl and gradually work in the liquids
by hand. You can serve them with some good butter and
raspberry jam, and perhaps a sprinkle of fleur de sel,
but they're so good you might want to eat them as is,
straight out of the oven. We serve these with fried chicken,
but they make a good brunch accompaniment and also work
as a strawberry shortcake biscuit for dessert (see page
2).
2. Preheat the oven to 200F. Set a cooling
rack on a baking sheet. Cut away the ends of the scallions
on a severe diagonal and discard, then cut the dark greens
into very thin slices. (Reserve the remaining scallions
for another use.) Set aside.
3. Transfer the dough to a large bowl
and make a well in the center of the ?our mixture. Pour
in the buttermilk. Stir and lift the mixture with a sturdy
spoon, gently working the flour into the buttermilk. The
dough should begin to come together but not form a solid
mass, or the biscuits may be tough.
4. Dust a work surface with flour and
turn out the dough. Pat the dough into a 1-inch-thick
rectangle. Using a 2H-inch round cutter, cut out the biscuits.
(If the cutter sticks to the dough, dip the cutter in
flour before cutting.) Place the biscuits on the baking
sheet. The dough trimmings can be gently pushed together,
patted out, and cut one more time; do not overwork the
dough.
5. Brush the tops of the biscuits lightly
with buttermilk. Bake for 15 to 18 minutes, rotating the
pan halfway through baking, until a rich golden brown.
As soon as you remove the biscuits from the oven, brush
the tops with melted butter. Serve warm.
Excerpted
from AD HOC AT HOME by Thomas Keller (Artisan Books).
Copyright
2009.
Deborah
Jones photographer
Edited
by FBWorld Team
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Links
to more Thomas Keller Recipes:
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Maine Lobster Broth, Russet Potato and Lobster Coral Gnocchi
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Lettuce Slices with Blue Cheese Dressing, Oven-Roasted
Tomatoes, Bacon, and Brioche Croutons - (new)
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Poached Wild Turbot with "Foie Gras" and Sweet
Onion "Cracklings" and Foie Gras Emulsion
Nantes
Carrot Stew - (new)
Pig’s
Feet with French Green Lentils
Pork
and Beans
Sautéed
Gulf White Shrimp* with Jasmine Rice, Raisins and Spicy
Shrimp Broth
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Potato Cakes - (new)
“Surf
and Turf" Pan Roasted “Filet Mignon" of
Veal with a Maine Lobster “Pancake", Clam Shell
Mushrooms and Sauce “Homardine"
Sweet
Butter Braised Maine Lobster with Baby Arrow-leaf Spinach
and a Saffron-Vanilla Sauce
Other
Related Links:
Thomas
Keller: Ad Hoc at Home
Bringing
Home the Bacon
The
Great Chefs Series
Chef
Thomas Keller
Thomas
Keller Joins The Culinary Institute of America Board of
Trustees

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