Added to the Big Bear Retreat Center rotation by Chef Eric, our former chef and Nashville native, these warm, flaky buns are a satisfying side for soups, stews, and breakfast.
From our center to your home.
Yield: 4 Servings
Ingredients
2 cups all-purpose flour, plus more for dusting
1 Tablespoons baking powder
⅓ teaspoon baking soda
⅓ Tablespoon Kosher Salt
½ cup cold or frozen, unsalted butter, cut into cubes.
¾ cup whole milk with 1 Tablespoon lemon juice
1 egg for egg wash
Step 1
Preheat the oven to 400°F. Sift flour, baking powder, soda and salt into a large mixing bowl. Transfer to the food processor. Add cubed butter and pulse 5 or 6 times until the mixture resembles rough crumbs. (Alternatively, cut butter into flour in the mixing bowl using a fork or a pastry cutter.) Return dough to bowl, add milk and stir with a fork until it forms a rough ball.
Step 2
Rest the dough in the fridge for 15 to 30 minutes. Turn the dough out onto a well-floured surface and pat it down into a rough rectangle, about an inch thick. Fold it over and gently pat it down again.
Step 3
Gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches. Cut dough into biscuits using a floured biscuit cutter (or even a glass, though its duller edge may result in shorter biscuits). Do not twist the cutter when cutting; this crimps the edges of the biscuit and impedes its rise. Place biscuits on a parchment lined sheet tray.
Step 4
Make egg wash, 1 egg whisked with a little water. Brush on each biscuit lightly. Bake until golden brown, approximately 10 to 12 minutes. Check at the halfway point to adjust your timing.
