MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Leon's Buttermilk Biscuits
Categories: Breads, Dairy
Yield: 12 Servings

720 g (6 c) A-P flour
68 g (1/3 c) baking powder
14 g (1 tb) kosher salt
2 g (1/2 ts) fresh ground
- pepper
26 g (2 tb) granulated sugar
227 g (1 c) unsalted butter
3 c Buttermilk

Freeze the butter until it is solid enough to grate on a
cheese grater. 30 minutes or longer. Dust the frozen
sticks of butter with flour. Grate the butter into a
container, cover, and return to the freezer.

Set the oven @ 400ºF/205ºC. Line a baking sheet with
parchment paper.

Combine the flour, baking powder, salt , pepper, and
black pepper in a large bowl and mix together. Add the
frozen butter and use your hands or a pastry cutter, to
work in the butter until they are resemble small flecks.
Like peas. Add the buttermilk and stir until the dough
is fully hydrated.

Dust your work surface generously with all-purpose flour
and turn the dough out onto the surface. Dust the dough
with a bit of flour. Fold one third of the dough to the
center then fold the other third on top, much like a
letter. This "lamination" process is helping create the
layers. Using a lightly floured rolling pin, roll the
dough out to a rectangle about 1" thick. Continue this
process 3 more times. Be careful not to overwork the
dough. Your ending result should look like a 5" by 12"
rectangle that is about 1" thick. Cut the dough into
equal parts and be sure to cut squares! This prevents
waste.

Transfer the biscuits to the prepared baking sheet and
freeze them for one hour. Once solid, remove them and
wrap with plastic wrap. Continue to let them freeze
overnight. Baking from frozen allows the dough to create
more layers of flakes.

Bake the frozen biscuits for 35 minutes, rotating the
baking sheet after halfway. They should rise, and be
golden brown.

Brush with sorghum butter, and serve!

RECIPE FROM: https://leoncbrunson.com

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