| Ingredients: 3 Cup(s) king arthur all-purpose flour 2 Tablespoon(s) sugar 4 Teaspoon(s) baking powder 1/2 Teaspoon(s) baking soda 1 1/2 Teaspoon(s) salt 16 Tablespoon(s) 2 sticks frozen butter, unsalted 1 1/4 Cup(s) buttermilk |
Directions:
Whisk dry ingredients in a bowl. Cover the frozen butter sticks with flour to make them easy to grate. Then grate the butter, setting aside two tablespoons ungrated. Add the grated butter to the flour mixture. Mix gently to coat the butter shreds with flour. Add buttermilk to the flour mixture. Stir gently until the milk is absorbed, but it won't really come together. Flour a board, and turn out onto the board. Pat into a seven inch square. Use a bench scraper to shape into a square. Roll into nine by twelve inch rectangle. Try not to warm the dough with your hands. Fold into thirds like a business letter. Rotate and repeat 5 times. The dough will become tougher as the gluten builds up. Roll into an 8.5 inch square. Transfer to a baking sheet on parchment paper, cover and refridgerate for 30 minutes. Use a sharp knife to cut off the edges so it rises evenly. Cut into 9 square bisquits. Set apart on a parchment covered baking sheet. Brush the top with 2 tblsp melted butter. Bake in a 400 degree oven on the upper rack for 20 to 25 minutes. Rotate halfway through. Remove from oven and let rest for 15 minutes. Serve with jam. |