Nancy's Kitchen - Tried and Tested Recipes
Regina's Butter Biscuits Recipe
April 3, 2017 Recipes
For Mary: Regina Charboneau combined French culinary training with the
tricks of Southern cooks to produce the biscuits that are served at her
restaurant "Biscuits and Blues". Usina a tea towel as a base to move dough
around until it rolls out smoothly is
one of her tricks.
Butter Biscuits Recipe
4 cups flour
1/2 cup baking
1/4 cup sugar
1/2 cup salted butter, chilled and cut into 1 in.
1 1/2 cup salted margarine, chilled & cut into 2 in. cubes
cups buttermilk chilled
Put flour, powder & sugar in
bowl of stand mixer w/ paddle attachment. Turn machine on low & blend 15
sec. Add butter, margarine & buttermilk to flour. Turn mixer on medium &
count to 10. Do not overmix. There will be chunks in the dough.
dough from bowl onto floured tea towel & shape into long vertical rectangle
about 2 in. thick. Using edges of towel, fold lower part (1/3) toward
center, then fold top down. With rolling pin, roll dough out to 2 "
thickness. Fold 2 ends in again, lifting edges to move dough. Give dough 1/4
turn, roll it out again to 2 in. thickness.
turning & rolling dough until smooth, with yellow ribbons of butter &
Roll dough to 1 1/2 in. thickness. Using 2 in.
biscuit cutter, cut dough into rounds. Punch cutter into dough cleanly,
without twisting. When refold & retooling, gently stack it to
layers. Do not overwork.
Place biscuits on baking sheet & freeze.
Transfer to plastic bags. Can be frozen for 2 mo.
To bake: heat oven
to 350. Place biscuits in muffin tins. Thaw in frig 20 min. Bake 23 - 25
1/2 cup salted butter, room temp
sweet orange marmalade
Put butter & marmalade in min food processor &
pulse to combine
Bring to room temp & transfer to bowl. Serve not to
Athena in DE
Copyright © 2017