May 14 - National Buttermilk Biscuit Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: St. Anselm's Buttermilk Biscuits
Categories: Breads, Dairy
Yield: 24 Servings

1 1/4 lb Unsalted butter, frozen and
- either grated or cut into
- small pieces
5 c Flour, + more for dusting
- your work surface
2 tb + 2 ts baking powder
1 tb Kosher salt
1 tb Sugar
2 c Buttermilk; kept very cold
1/4 lb Butter; melted, for
Brushing
Maldon salt; as needed

Set oven @ 350ºF/175ºC.

In a large bowl, mix the dry ingredients and freeze for
at least 1 hour. Mix in the butter & freeze for another
30 minutes. In the bowl of a stand mixer fitted with a
dough hook and set at medium speed, add in the
buttermilk and mix until incorporated.

Turn the dough onto a lightly floured work surface. Mold
the dough into a 1" thick rectangle. Fold in thirds and,
using a rolling pin, flatten into another 1" thick
rectangle. Repeat the folding and flattening three more
times. Roll the dough to 1/2" thick. Cut into 2 1/2"
squares.

Freeze or, if making them to serve right away, place the
biscuits on a parchment-lined baking sheet and bake for
11 minutes; rotate the pan and bake 11 minutes more.
Brush the tops with melted butter and sprinkle with
Maldon salt.

RECIPE FROM: https://www.washingtonian.com

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