Lundys Ultimate Biscuits Recipes

ULTIMATE FLAKY BUTTERMILK BISCUITS RECIPE - (3.7/5)

Ultimate Flaky Buttermilk Biscuits Recipe - (3.7/5) image

Provided by DreiFromBK

Number Of Ingredients 7

Ingredients

3 3cups 3cups King Arthur all-purpose flour
2 2tablespoons 2tablespoons sugar
4 4teaspoons 4teaspoons baking powder
1/2 1/2teaspoon 1/2teaspoon baking soda
1 1/2 1 1/2teaspoons 1/2teaspoons salt
16 16tablespoons 30 (2 sticks) unsalted butter, frozen for 30 minutes
1 1/4 1 1/4cups 1/4cups buttermilk, chilled

Steps:

We prefer King Arthur all-purpose flour for this recipe, but other brands will work. Use sticks of butter. In hot or humid environments, chill the flour mixture, grater, and work bowls before use. The dough will start out very crumbly and dry in pockets but will be smooth by the end of the folding process; do not be tempted to add extra buttermilk. Flour the counter and the top of the dough as needed to prevent sticking, but be careful not to incorporate large pockets of flour into the dough when folding. 1. Line rimmed baking sheet with parchment paper and set aside. Whisk flour, sugar, baking powder, baking soda, and salt together in large bowl. Coat sticks of butter in flour mixture, then grate 7 tablespoons from each stick on large holes of box grater directly into flour mixture. Toss gently to combine. Set aside remaining 2 tablespoons butter. 2. Add buttermilk to flour mixture and fold with spatula until just combined (dough will look dry). Transfer dough to liberally floured counter. Dust surface of dough with flour; using your floured hands, press dough into rough 7-inch square. 3. Roll dough into 12 by 9-inch rectangle with short side parallel to edge of counter. Starting at bottom of dough, fold into thirds like business letter, using bench scraper or metal spatula to release dough from counter. Press top of dough firmly to seal folds. Turn dough 90 degrees clockwise. Repeat rolling into 12 by 9-inch rectangle, folding into thirds, and turning clockwise 4 more times, for total of 5 sets of folds. After last set of folds, roll dough into 8 1/2-inch square about 1 inch thick. Transfer dough to prepared sheet, cover with plastic wrap, and refrigerate for 30 minutes. Adjust oven rack to upper-middle position and heat oven to 400 degrees. 4. Transfer dough to lightly floured cutting board. Using sharp, floured chef's knife, trim 1/4 inch of dough from each side of square and discard. Cut remaining dough into 9 squares, flouring knife after each cut. Arrange biscuits at least 1 inch apart on sheet. Melt reserved butter; brush tops of biscuits with melted butter. 5. Bake until tops are golden brown, 22 to 25 minutes, rotating sheet halfway through baking. Transfer biscuits to wire rack and let cool for 15 minutes before serving.

LUNDY'S ULTIMATE BISCUITS

Lundy's Ultimate Biscuits image

When my family visited my Grandparents in Brooklyn, years ago, we would wind up Lundy's for great seafood, clam bisque, these biscuits and Blueberry pie. The restaurant closed a few years ago and has reopened. I haven't been back so I can't comment on the food but I want to take my kids there since I have such fond memories of the "experience" of eating at that legendary restaurant! This recipe comes from the Lundy's Cookbook. I guessed on the prep time since I haven't made these myself yet. http://www.lundysrestaurant.com/

Provided by Oolala

Categories Breads

Time 1h

Yield 14 biscuits, 7 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 cups all-purpose flour, plus 3 tbsp. for dusting surface
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
4 tablespoons unsalted butter
4 tablespoons shortening
1/2 cup milk

Steps:

Preheat oven to 375 degrees.
Sift flour, baking powder, sugar, and salt into a large bowl.
Cut butter and shortening into small pieces and add to flour mixture.
Using hands or a pastry blender, crumble the fat into the flour mixture until the butter and shortening are pea-sized pieces and the mixture resembles coarse cornmeal.
Knead dough gently on a lightly floured work surface.
Roll out dough to 1/2 inch thick which is crucial to the outcome of the biscuits.
Use a 2 inch biscuit cutter or glass to cut out the biscuits and place on an ungreased baking sheet.
Bake 14-15 minutes until golder brown and serve hot.

Nutrition Facts : Calories 239.5, Fat 14.8, SaturatedFat 6.4, Cholesterol 19.9, Sodium 331.7, Carbohydrate 23.5, Fiber 0.7, Sugar 1.9, Protein 3.4

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