ANOTHER biscuit recipe, from a favorite cook!

Helen was born in Moscow, and came to the USA when she was 13. She lives in the Boston area.

The recipe:

255g bleached all-purpose flour, such as Gold Medal
1 Tbsp sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
4.2 g salt (1+1/2 teaspoons Diamond Crystal Kosher or 3/4 tsp table salt)
113g (1 stick) cold unsalted butter, cut into 1/2-inch cubes
255g plain yogurt, straight from the fridge (NOT the thick Greek kind)

Adjust oven rack to lower-middle position and preheat to 400F (200C). Put flour into a medium bowl, then add sugar, baking powder, baking soda, and salt; whisk until well combined (this may take up to 1 minute).

Add the butter, toss to break up the pieces, and smash each cube flat. Continue smashing and rubbing until the butter is the size of corn flakes. The prepared mix can be refrigerated up to 3 weeks in an airtight container, then used as directed below. Add yogurt, and stir with a flexible spatula until the flour has been fully absorbed. The dough will seem rather crumbly and dry at first, but keep mixing until it finally comes together (don’t worry about over-mixing; until the flour has been fully incorporated, the greater concern is under-mixing).

Once the dough forms a rough ball, turn out onto a floured surface. Gently pat the dough into a squarish shape about 1/2 inch (13mm) thick, then fold in half; repeat twice more for a total of 3 folds, using only enough flour to keep your hands from sticking. Finish by patting the dough to a thickness of 3/4 inch (19mm).

If needed, dust away any excess flour, then cut into 2 3/4-inch rounds and arrange in a 10 inch (25cm) cast iron skillet (a slightly bigger pan is fine). Make more biscuits out of the scraps as shown in the video. Bake until the biscuits are well-risen and golden brown, about 20 minutes.

Cool for 10 min and serve. Leftovers can be stored for a day in an airtight container at room temperature. Rewarm tightly wrapped in foil at 350F (180C) for 10-12 min.

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