Buttermilk Biscuits, Recipe Notes | Wolfgang Puck BHM00240C guide

TSC07_HM00240C 1/19/07 9:50 PM Page 17

Buttermilk Biscuits

Makes 20 to 22 biscuits

INGREDIENTS

2 3/4 cups all-purpose flour

1 1/2 tablespoons sugar

1 tablespoon plus 1 teaspoon baking powder

2 teaspoons salt

1/4 teaspoon baking soda

10 tablespoons (5 ounces) chilled unsalted butter, cut into small pieces 1/4 cup minced onion

1 tablespoon chopped fresh or 2 teaspoons dried thyme

1 cup buttermilk

1 or 2 tablespoons milk or cream

1/4 cup grated Parmesan cheese, optional

METHOD

1With the mixer fitted with the beaters, mix the flour, sugar, baking powder, salt and baking soda in a large bowl on speed 1.

2Add the onion, thyme, and chilled butter pieces. Increase mixer speed to 4 and blend chilled butter into batter. Reduce speed to 2 and slowly add the buttermilk.

3When dough comes together, remove the beaters and attach

the dough hooks. Continue to knead on speed 3 until a round ball is formed.

4Place dough ball onto well-floured surface and, with a rolling pin, roll out dough to 1-inch thickness.

5Cut biscuits with biscuit cutter, and place onto a parchment lined baking sheet. Refrigerate for at least 1 hour before baking.

6Preheat oven to 350°. Brush the tops of biscuits with milk or cream, and then sprinkle with Parmesan cheese. Bake 25-30 minutes, or until golden brown.