Wolfgang Puck BISTRO BHM00240C - Manual (Page 9)

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Buttermilk Biscuits
Makes 20 to 22 biscuits
INGREDIENTS
2 3/4 cups all-purpose flour
1 1/2 tablespoons sugar
1 tablespoon plus 1 teaspoon baking powder
2 teaspoons salt
1/4 teaspoon baking soda
10 tablespoons (5 ounces) chilled unsalted butter, cut into small pieces
1/4 cup minced onion
1 tablespoon chopped fresh or 2 teaspoons dried thyme
1 cup buttermilk
1 or 2 tablespoons milk or cream
1/4 cup grated Parmesan cheese, optional
METHOD
1 With the mixer fitted with the beaters, mix the flour, sugar, baking
powder, salt and baking soda in a large bowl on speed 1.
2 Add the onion, thyme, and chilled butter pieces. Increase mixer speed
to 4 and blend chilled butter into batter. Reduce speed to 2 and slowly
add the buttermilk.
3 When dough comes together, remove the beaters and attach
the dough hooks. Continue to knead on speed 3 until a round ball
is formed.
4 Place dough ball onto well-floured surface and, with a rolling pin,
roll out dough to 1-inch thickness.
5 Cut biscuits with biscuit cutter, and place onto a parchment lined
baking sheet. Refrigerate for at least 1 hour before baking.
6 Preheat oven to 350°. Brush the tops of biscuits with milk or cream,
and then sprinkle with Parmesan cheese. Bake 25-30 minutes, or
until golden brown.
Recipe Notes
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