From Kathleen Purvis’ blog I’ll Bite, at obsbite.blogspot.com:
If you ever want to find out how people feel about biscuits, write a column about making biscuits that doesn’t include the amount of butter.
I spent most of last week picking up my ringing phone and just saying two words: “One stick.” My cubicle neighbor, Mark Washburn, suggested I just change my voicemail message to say, “This is Kathleen Purvis – one stick.”
Pamela Duvick’s method for making biscuits is a winner, though, and I’ve already had people sending me pictures of their tall, layered biscuits. You can read my column about Pamela and watch a video of her at work.
And now, here’s a version of the complete recipe, ready to add to your collection.
Tall Flaky Biscuits
1/2 cup (1 stick) frozen butter
2 1/2 cups self-rising flour, preferably White Lily, plus more for dusting work surface
1 cup buttermilk
1 to 2 tablespoons salted butter
PREHEAT oven to 475 degrees. Chill a mixing bowl and rolling pin (preferably marble).
GRATE the frozen butter on the large holes of a box grater onto a sheet of parchment or wax paper. Place flour in a chilled mixing bowl and add the shredded butter. Toss lightly with the tip of a large whisk to coat the butter with flour.
MAKE a well in the center of the flour and pour in the buttermilk. Starting slowly with a wooden spoon, toss flour from the edge into the pool of buttermilk, then continue gently mixing until all the buttermilk is mixed in. Place in the freezer to rest for 10 minutes.
SCRAPE the dough onto a floured work surface. Pat and press the dough gently to form a mound. Using a cold, floured rolling pin, roll in the same direction to flatten slightly, then fold the dough and turn. Repeat five times to form a rectangle of dough that’s about 1/2 to 3/4 inch thick.
USING a round biscuit cutter dipped in flour, press straight down without twisting. Place the biscuits on a parchment-lined baking sheet slightly touching. Pull the scraps together, reroll and continue cutting out biscuits until you have 12.
BAKE 12 to 15 minutes, watching carefully so the biscuits don’t burn. Remove from oven and immediately brush with melted salted butter. Serve warm.
Yield: 12 biscuits.