October 08, 2015
"Recipe source: Saveur (Nov. 2015)"
- Serving Size: 1 (145.4 g)
- Calories 559.2
- Total Fat - 40.2 g
- Saturated Fat - 25.1 g
- Cholesterol - 106.2 mg
- Sodium - 916.9 mg
- Total Carbohydrate - 43.4 g
- Dietary Fiber - 1.4 g
- Sugars - 3.2 g
- Protein - 7.1 g
- Calcium - 235.9 mg
- Iron - 0.9 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Grate the frozen butter in either a food processor or a box grater and then freeze the grated butter for at least 30 minutes.
In a bowl whisk together the flour with the other dry ingredients (- baking soda) and freeze the dry ingredients for 30 minutes.
Scrape the frozen butter into the dry ingredients and toss. Pour in the buttermilk and stir until you have a stiff dough.
Scrape dough onto a floured board and work the dough into a 10 x 7 inch rectangle. Fold the rectangle into thirds and rotate 90 degrees. Using a rolling pin flatten the dough into a 10 x 7 inch rectangle. Repeat the folding, turning and rolling process 3 times, ending with the dough shaped into a 12 x 10 inch rectangle that is 1/2 inch thick. Trim edges and then cut into 12 equal squares. Space the biscuits at least 3 inches apart on a parchment lined baking sheets and freeze for 2 hours or up to 3 days.
Heat the oven to 425 degrees F.
Brush each biscuit with some melted butter and sprinkle with sea salt.
Bake one sheet of biscuits for 10 minutes and then reduce oven temp to 400 degrees F; rotate the baking sheet and bake until biscuits are puffed and golden brown (15 minutes). Transfer to a rack and let cool for 5 minutes before serving.
Repeat process for second sheet of biscuits.
Tips & Variations
- Parchment paper and baking sheets