The goal was to make a laminated biscuit. I also wanted to eliminate the often discussed question of how small or large the chunks of butter should be in the flour. We use melted butter in our doughnuts, so why not in our biscuits? I began with the Honey Glazed Break Apart Biscuits recipe in Gluten Free Flour Power, subbing in all purpose flour for the gluten free blends. I whisked together the dry ingredients and set them aside in a bowl. Then I melted the butter, added the heavy cream to the pot to cool it down, and then added the buttermilk. I mixed the wet mixture with dry mixture. I wrapped the dough in plastic wrap and chilled it, for about an hour and a half--I went out and ran some errands so the timing is not exact.
When the dough was cold I started rolling, folding and laminating the dough. I made four folds. After the fourth fold I wrapped the dough and refrigerated it until it was cold again, at least an hour. I removed the chilled dough from the refrigerator and rolled it into a rectangle, trimmed the edges, and cut the biscuits. I brushed the biscuits with heavy cream and slashed the tops for a visual aesthetic. I baked the biscuits for 25 minutes at 400°F. When the biscuits were done they were a gorgeous golden brown. I let them sort of cool on a rack for as long as I could-not very long, before tearing into them, sinking my teeth into the many layers, and savoring the rich, buttery flavor.
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
