Sat, Nov 06|
As we move into the colder months a hot biscuit with gravy or covered in jam is sure to warm you up. Join me at this week's edition of Michael Castillo's Kitchen.
Time & Location
Nov 06, 2021, 2:00 PM – 3:00 PM EDT
About the event
320 grams AP Flour
1 Tbs Baking Powder
1 tsp Granulated Sugar
1 tsp Fine Sea Salt
1/2 tsp Baking Soda
2 Tbs Vegetable Shortening
4 oz Very cold butter
1 1/3 cups Buttermilk
Whisk together flour, baking powder, sugar, salt adn baking soda in a large bowl. Add shortening and using your finger tips pinch to work shortening into the flour until it resembles coarse cornmeal. Grate the butter into the bowl toss and again very quickly pinch the butter into your mixture until all the butter pieces are coated in flour.
Lightly spray the work surface with cooking spray and sprinkle with flour. Add buttermilk to the bowl and mix until the dough is shaggy and no dry flour remains. Turn the dough out onto the prepared work surface. Coat hands with flour , gently pat dough to form a 1/2 inch rectangle until about 11 X 8, fold the rectangle into thirds and again pat into a rectangle of the same 11 X 8 size. Repeat twice.
Preheat the over to 450 degrees. Using a 2 1/4 innch biscuit cutter cut dough. Continue to reshape and reuse scraps until you have about 20 biscuits. Arrange on a baking sheet (lined with parchment paper), smooth side up and about 3/4 of an inch apart. Refrigerate uncovered for about 15 minutes.
Bake in the pre heated oven for 16 to 20 minutes. Let cool on pan.
Enjoy with your favorite preserves or with a good bowl of chili.