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House of Blues Buttermilk Biscuits
Nb persons: 6
Yield:
Preparation time:
Total time:
Source: Chef Robert Childers - House of Blues, Chicago, Illinois - Burt Wolf's Local Flavors, Chicago
| 2 cups | all-purpose flour |
| 1 tablespoon | granulated sugar |
| 2 teaspoons | baking powder |
| 1/2 teaspoon | salt |
| 10 tablespoons (1 1/4 sticks) | unsalted butter, cut |
| into small pieces and chilled | |
| 2/3 cup plus 1 tablespoon | buttermilk |
Preheat the oven to 375 degrees F.
In a large bowl, sift together the flour, sugar, baking powder, and salt. Work the butter into the flour with a pastry cutter or your fingertips, until it resembles coarse meal. Pour in the buttermilk and mix with a fork until the buttermilk has just been incorporated. Gently knead the dough, in the bowl, a few times to bring the dough together. Divide the dough into 6 equal balls and gently press each ball into 1/2-inch thick disks.
Place the biscuits on a baking sheet and bake for 20 to 25 minutes, or until a toothpick inserted in the center of a biscuit comes out clean. Allow the biscuits to cool on a rack for 10 minutes. Serve warm.
Servings: 6
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