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Saturday
Dec102011

Ad Hoc at Home Buttermilk Biscuits

The Ad Hoc at Home cookbook - the perfect holiday gift for any culinary enthusiast

Thomas Keller's Ad Hoc at Home cookbook was published in 2009 and has since become one of my favorite go-to cookbooks. It is filled with gorgeous food photography and the recipes are accompanied by Chef Keller's precision laced instructions to ensure complete success with each dish.

Included in this book is my favorite recipe for fluffy buttermilk biscuits. If you are sensitive to salt, you may want to cut back on the amount called for here but otherwise this recipe is perfect.

 Ad Hoc Buttermilk Biscuits (Makes 12 Biscuits)

  • 2 cups cake flour
  • 2 cups all-purpose flour
  • 1 tablespoon plus 1 teaspoon kosher salt
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 pound (2 sticks) unsalted butter, cut into 1/2-inch cubes and chilled
  • 1 1/2 cups buttermilk, plus 1-2 tablespoons for brushing
  • 2-3 tablespoons (1 to 1 1/2 ounces) unsalted butter, melted

Instructions

Preheat oven to 425 degrees F. Line baking sheet with parchment paper.

Combine dry ingredients in a food processor and pulse a few times to blend. Add the chilled butter and pulse until the pieces of butter are no bigger than the size of small peas. Do not over process, the dough should not come together.

Transfer dough to large bowl and make a well in the center. Pour in the buttermilk. Stir and lift the mixture with a sturdy spoon, gently working the flour into the buttermilk. The dough should begin to come together but not form a solid mass or the biscuits may be tough.

Dust a work surface with flour and turn out the dough. Pat the dough into a 3/4-inch-rectangle. Using a 2 1/2-inch round cutter, cut out the biscuits. Dust the cutter with flour if the dough sticks to it. Place the biscuits on the baking sheet. The dough trimmings can be gently pushed together, patted out, and cut one more time; do not overwork the dough.

Brush the tops of the biscuits lightly with buttermilk. Bake for 15-18 minutes, rotating the pan halfway through baking, until a rich golden brown. As soon as you remove the biscuits from the oven, brush the tops with melted butter. Serve warm.