Butter Boards by Alejandra Diaz-Imlah & Jamison Diaz-Imlah

Author:Alejandra Diaz-Imlah & Jamison Diaz-Imlah [Diaz-Imlah, Alejandra & Diaz-Imlah, Jamison]
Language: eng
Format: epub
Publisher: Cider Mill Press
Published: 2024-05-02T00:00:00+00:00

1 Preheat the oven to 425°F.

2 Sift the flour, baking powder, baking soda, and fine sea salt together in a food processor and pulse to mix.

3 Add the butter and pulse a few times, until the butter breaks into pea-sized pieces. Do not overwork the butter.

4 Transfer the mixture to a large bowl, making a well in the middle as if you were making pasta dough.

5 Add the honey, then the buttermilk, to the well and gently mix to bring everything together. The dough will still be a little wet when fully incorporated. Do not overmix, or your biscuits will be dense and tough.

6 Dust your counter with flour and transfer the dough onto the counter.

7 Dust the top of the dough with more flour, and, using a rolling pin, gently roll the dough so that it is about ¼ inch thick. Fold half of the dough back over itself, so it is now about ½ inch thick, and gently roll the dough, pressing the two halves together.

8 Repeat the process one more time, but this time, gently work the dough. The dough does not have to be rolled to ¼ inch thick this time. It may be a little thicker.

9 After rolling out the dough, the dough should be about ¾ inch to 1 inch thick. At this point, cut your biscuits into the shapes you desire, about 2½ inches wide, and place them on a parchment-lined baking sheet. You can reroll any scraps of dough to make more biscuits, but be careful not overwork it.

10 Brush the biscuits with the egg, place them in the oven, and bake for 16 to 20 minutes, rotating the baking sheet halfway through the cooking time. The biscuits are finished when they are a deep golden brown on top and no longer doughy in the middle.

11 Remove the biscuits from the oven and either drizzle them with honey, brush with melted butter, or top with coarse sea salt.

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