Twelve-turn Buttermilk Biscuits
If you're wanting to start baking bread this is a good place to start.
My friends from east Texas tell me the secret to a great
biscuit is cold buttermilk, and only kneading the dough twelve times.
2 C Self-rising flour, sifted
1 TSP Baking powder
1/2 TSP Salt
2 TBL Unsalted butter, very cold
2 TBL Vegetable shortening, very cold
1 C Buttermilk
1. Place pizza stone in grill and light all burners and set
to lowest setting.
2. Before measuring out your flour, stir it up with a
fork. Sift the flour, baking
powder and salt into a bowl. Cut
in the butter and shortening with a pastry cutter until flour mixture resembles
a coarse meal. Add the buttermilk
a little at a time, mixing gently with your finger tips until dough forms a loose ball. Place the dough on
a lightly floured surface and need exactly twelve times.
3. Roll the dough 3/4" thick. Cut the biscuits out with a 2" biscuit cutter, making
sure that you dip the cutter in flour between each cut and that the cutter is
very sharp, or the edges will seal and not rise correctly.
4. Check the heat in your grill. Look for a temperature of 400º to 450º, but no more( in the oven is also fine.) If your grill is hotter they will burn
on the bottom and be doughy in the center. Once the temperature is correct,
turn off the burners directly below the pizza stone. Place the biscuits on a non-stick cookie sheet and place the
cookie sheet on the pizza stone.
Close the lid and let the biscuits bake for fourteen to fifteen minutes. Serve immediately.
