This recipe for biscuit muffins is from “Martha Stewarts Baking Handbook”. It makes 1 dozen. Ingredients: 4 cups all-purpose flour, plus more for dusting, 1 tablespoon plus 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 1 teaspoon sugar, 2 sticks (1 cup) unsalted butter, cold, cut into small pieces, 1 3/4 cups buttermilk, plus more for brushing. Instructions: 1. Preheat the oven to 375 degrees. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs with a few large clumps. 2. Pour in the buttermilk; using a rubber spatula, fold the buttermilk into the dough, working in all directions and incorporating any loose bits at the bottom of the bowl until the dough just comes together. The dough will be slightly sticky; do not overmix. 3. Turn the dough out onto a lightly floured work surface. With gentle fingers, pat the dough into a circle about 1 inch thick, pressing on any loose bits. Do not overwork the dough. Use a floured 2 1/4-inch biscuit cutter to cut out the biscuits as close together as possible. (Use one cut edge as the edge for the next biscuit.) 4. Place the biscuits about 1 1/2 inches apart on an ungreased baking sheet. Brush the tops of the biscuits generously with buttermilk. Bake, rotating the sheet halfway through, until the biscuits are golden and flecked with brown spots, 18 to 20 minutes. Transfer the biscuits to a rack to cool.
Caden
26.04.2023 @ 21:03
This recipe for biscuit muffins is from “Martha Stewarts Baking Handbook”. It makes 1 dozen. Ingredients: 4 cups all-purpose flour, plus more for dusting, 1 tablespoon plus 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 1 teaspoon sugar, 2 sticks (1 cup) unsalted butter, cold, cut into small pieces, 1 3/4 cups buttermilk, plus more for brushing. Instructions: 1. Preheat the oven to 375 degrees. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs with a few large clumps. 2. Pour in the buttermilk; using a rubber spatula, fold the buttermilk into the dough, working in all directions and incorporating any loose bits at the bottom of the bowl until the dough just comes together. The dough will be slightly sticky; do not overmix. 3. Turn the dough out onto a lightly floured work surface. With gentle fingers, pat the dough into a circle about 1 inch thick, pressing on any loose bits. Do not overwork the dough. Use a floured 2 1/4-inch biscuit cutter to cut out the biscuits as close together as possible. (Use one cut edge as the edge for the next biscuit.) 4. Place the biscuits about 1 1/2 inches apart on an ungreased baking sheet. Brush the tops of the biscuits generously with buttermilk. Bake, rotating the sheet halfway through, until the biscuits are golden and flecked with brown spots, 18 to 20 minutes. Transfer the biscuits to a rack to cool.