Once a year I make these biscuits. I found this recipe at one of my favorite sources, The New York Times Cooking. Here on my blog, I take you step by step, action by action, and together we perfect this recipe to obtain the best results ever with these incredible recipe.
The great secret of this Biscuit recipe, moist on the inside and crunchy on the outside, is not to overwork the dough. You want to treat the dough just like puff pastry, turning over and over. The result shows; several layers form during baking time, making this recipe a mixture of bread and puff pastry like no other!
Yield: 3 dozen 2-inch biscuits
4 cups (480g) all-purpose flour, sifted (more to dust)
¼ cup (40g) baking powder
¼ cup (50g) sugar
½ teaspoon of salt
1 stick (120g) salted butter, cold and cut into pieces
3 sticks (360g) salted margarine, cold, cut into pieces
1¾ cups (420ml) buttermilk, cold
1- In the bowl of an electric mixer fitted with the paddle attachment, put the flour, baking powder, sugar and salt. Turn the machine on and mix everything up for 15 seconds.
2- Add the butter, margarine, and buttermilk all at once. Turn the machine on at low speed and count to ten. This step goes very fast; you want to add the ingredients all at once and do not overwork the dough. You will have large pieces of butter and margarine quite visible—that’s ok.
3- Scrape the dough and pour over a generously sprinkled surface with flour. Warning: dough is soft and wet. With a roll, open the dough by making a vertical rectangle, about 2-inches thick. Work the dough as you work with puff pastry: fold the bottom of the dough bringing it to the center and then fold the top covering the bottom. Make a rotation of 90˚, and open the dough again, always dusting flour all over, and maintaining the same thickness, bringing the lower and upper part of the rectangle to the center. Continue repeating this process of opening, turning, and re-opening a few times ( at least 5 times) until the dough is drier, and margarine and butter begin to integrate more into the dough—but not completely. You will notice trails of butter and margarine even after opening the dough several times— it is normal.
4- Put a handful of flour in a small bowl. Using a 2-inch round biscuit cutter, dip cutter into the flour, then cut dough into rounds. It is important to make the movement only from top to bottom, without turning the round cutter, as we all tend to do. As you cut the rolls, gather the dough again, open with the same thickness, always being careful not to overwork the dough, and continue cutting more rolls.
5- Put them on a tray and freeze them. Once frozen (about 2 hours), transfer to a sealed plastic bag. Biscuits may be frozen for up to 2 months.
6- For baking, preheat the oven to 350˚F. Use muffin tins and place each bun inside a cavity. Let it thaw in the refrigerator or at room temperature for 20 minutes before baking. In batches, bake until the crust is golden and beautiful, about 25 minutes. Remove from muffin tins and let them cool. Serve with butter and /or jelly.