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Regina's Butter Biscuits Recipe



 





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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.

Regina's Butter Biscuits Recipe

Ingredients
4 cups flour
1/2 cup baking powder
1/4 cup sugar
1/2 cup salted butter, chilled and cut into 1 in. cubes
1 1/2 cup salted margarine, chilled & cut into 2 in. cubes
1 3/4 cups buttermilk chilled

Directions
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.

Scrap 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.

Continue folding, turning & rolling dough until smooth, with yellow ribbons of butter &
margarine throughout.

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
retain 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 min.

Marmalade Butter:
1/2 cup salted butter, room temp
3 T. sweet orange marmalade

Put butter & marmalade in min food processor & pulse to combine
Bring to room temp & transfer to bowl. Serve not to biscuits.
Athena in DE

 http://www.nancyskitchen.com - Copyright 2017





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