It only takes a few modifications to transform a sinfully “bad for your health” recipe into goodness you can enjoy without consequence. In the case of America’s Test Kitchen’s recipe, scientifically identifying how to make a flaky biscuit, lard and butter (butter 90% saturated fat….good? not for your Heart and lard, I have no idea what it’s effect on the heart is)Organic olive oil and Earthbalance Organic margarine are easy healthy substitutes as is using all Organic ingredients. ENJOY
“The Science of Flake………Flaky Biscuits”
How do you get tender, flaky biscuits, with truly distinct layers?
“It’s a pressing issue” literally according to America’s Test Kitchen and if you want your biscuits to rise evenly (without pinched edges……a can or a glass works fine on basic biscuit dough)for more delicate dough invest in a stainless steel cutter.
Flakey Buttermilk Biscuits makes 12
2 ½ cups Organic pastry flour
1 TBS Organic Baking Powder
½ teas. Organic baking soda
2 TBS. Earth Balance Organic margarine cut into ½” chunks
plus 8 TBS Earth Balance Organic margarine chilled, lightly floured and cut into 1/8” thick slices
plus 3 TBS unrefined Olive Oil.
1 1/8 – 1 1/4 cups Organic buttermilk, chilled
(1)Adjust oven rack to lower middle position and heat oven to 450 degrees. Whisk flour, baking powder, baking soda and salt in large bowl.
(2) Add the 2 TBS of Earth Balance Organic margarine to the flour using forks to cut the margarine into the flour until it’s pea like in texture.
Working with a few of the chilled margarine slices at a time drop into the flour a few times and coat. Pick up each slice of chilled margarine and between well floured fingertips press flat the size of a nickel. Repeat til all the chilled margarine slices are incorporated, then toss to combine. Freeze mixture 15 minutes or refrigerate for 30 minutes.
(3)Lightly spread a TBS of unrefined olive oil over the counter top with a clean cloth/paper towel.
(4)Sprinkle 1/3 cup flour across the counter gently spreading the flour across the oiled counter with your palm. In a bowl add 1 cup plus 2 TBS buttermilk to. Stir briskly until a ball forms and no dry bits of flour are visible, adding remaining 2 TBS buttermilk as needed (dough will be sticky but should clear the sides of the bowl)With rubber spatula transfer dough onto center of prepared counter, dusting the surface with flour and bringing the dough into a cohesive ball.
(4)Pat dough into a 10” square then roll in 18 by 14” rectangle about ¼” thick, dusting dough and rolling pin with flour as needed. Use thin metal spatula to fold dough into thirds brushing any excess flour from surface. Lift short end of dough and fold into thirds again to form approximate 6 by 4” rectangle. Rotate dough 90 degrees, dusting counter underneath with flour, then roll and fold dough again dusting with flour as needed.
(5) Roll dough into 10” square about ½” thick. Flip dough over and cut 9 rounds with 3” stainless steel biscuit cutter. Carefully invert and transfer rounds to a prepared baking sheet spacing them 1” apart. Gather dough scraps into ball and roll and fold once or twice until scraps form smooth dough, roll ½” thick and cut 3 more biscuits.
(6)Brush biscuit tops with melted butter. Bake without opening oven door until tops are golden brown and crispy 15-17 minutes. Let cool on sheet before serving.