March 27, 2010

Peter Reinhart's Biscuits

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One of the enriched baking powder breads in Peter Reinhart's baking book Artisan Breads Every Day is biscuits which he calls The Best Biscuits Ever, and I agree with him. The recipe is so rich with a whole cup of heavy cream and half a cup of butter in less than 2 cups of flour. It's richer than any biscuits and scones I have ever baked. They are very flaky and truly delicious but if you are health conscious, buttermilk is a good substitute for the cream and will still be very yummy.

The Best Biscuits Ever
adapted from Artisan Bread Every Day by Peter Reinhart

½ cup unsalted butter
1¾ cups all-purpose flour, sifted (I used 2 cups)
1 tablespoon sugar
½ teaspoon kosher salt
extra all-purpose flour for dusting
1 cup very cold heavy cream mixed with 2 tablespoons lemon juice or cider vinegar
  • Leave the butter in the freezer for 30 minutes until firm. In a large bowl, mix the flour, sugar, and salt. Using the large holes of a grater, grate the butter directly onto the flour. Mix with a spoon or spatula and add the cream.


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