Betty's BBB's
- Warren Dodge
- Aug 5
- 1 min read
Updated: Oct 4
1
Kneading the dough
Once the dough has come together, it is critical to fold the dough properly in order for the dough to rise properly.
Transfer the dough from the mixing bowl to a lightly floured surface. Pat the dough into a 1-inch-thick rectangle. Lightly sprinkle with a little flour if needed, then fold the dough in half from top to bottom, then pat it into its original rectangle shape. Repeat the folding, top to bottom and side to side, patting down each fold until you have a total of 8 folds, 2 from each side. Pat the dough into a 1" thickness rectangle. Use a 3-inch round cutter and cut the dough into 6 - 7 biscuits. Pat any excess dough together to 1" thickness and cut again to utilize all the dough. Dough should have visible butter bits throughout.
2
Butter
Freeze the butter overnight or 1 hour prior to grating. can also dice butter into small squares and place them into the freezer for 20 - 25 minutes to freeze.
Notes
1
Arrange oven rack in the center of the oven and preheat oven to 500 degrees.
Sift the 2 1/2 Cups of flour with Baking Powder and Baking Soda into a medium-sized mixing bowl. Add Celtic salt and mix lightly. Set aside. [PRO_TIP, I place the sifted flour mixture into the freezer, then I grate the butter (next step), and remove the flour bowl and the grated butter from the freezer just before I cut the butter into the flour (step 3).]
2
Place a box grater over a small piece of parchment paper. Grate frozen butter on the largest holes of the grater. Cut any remaining pieces into small bits and immediately place the grated butter back into the freezer for 5 minutes to set.
3
Place the Flour mixture bowl onto the work counter and quickly "CUT" the Butter into the Flour mixture using a pastry cutter, potato masher, or large fork & hands. Mix until a rough course meal is achieved; avoid over mixing, but try to ensure flour is blended. [PRO-TIP] The heat in your hands and friction is not desirable; the best final dough will be flecked with visible butter bits.
4
Immediately add the Cold Buttermilk to the blended Flour mixture and mix well with a wooden spoon just until the dough comes together and pulls away from the sides of the bowl. Transfer the dough to a lightly floured surface.
5
Pat the dough into a 1-inch-thick rectangle. Lightly sprinkle with a little flour if needed, then fold the dough in half from top to bottom, then pat it into its original rectangle shape. Repeat the folding, top to bottom and side to side, patting down each fold until you have a total of 8 folds, 2 from each side. Pat the dough into a 1" thickness rectangle. Use a 3-inch round cutter and cut the dough into 6 - 7 biscuits, do not twist the dough cutter when cutting the biscuits in order to boost the rise. Pat any excess dough together to 1" thickness and cut again to utilize all the dough. [PRO-TIP The folds are critical to the rise of the biscuits as are the remaining butter bits in the dough]
6
Butter a 10" - 12" seasoned black iron pan and place the cut biscuits into the pan sides touching slightly, trying to avoid touching the outsides of the pan.
7
Place the pan into the preheated 500 degree oven.
Bake until the biscuits are golden brown, 15 - 18 minutes.
8
Remove the biscuits from the oven and remove the biscuits from the pan to a clean tea towel and allow to cool and sit for 10 minutes, this step temds to ensure a light and flakier flake.
Serve -
Instructions
2 1/2 Cup All-Purpose Flour (10 Oz.)
1/4 Cup All-Purpose Flour (for dusting)
2 Tsp. Baking Powder
1/2 Tsp. Baking Soda
1 Tbl Celtic Salt
1 Stick (4oz) Unsalted Butter (frozen)
1 Cup Buttermilk
Betty's Biscuits
BETTY'S BISCUITS
Coach
Warren Dodge
Betty's Better Butter Biscuits, an homage to my grandmother and my earliest days in my life-long culinary adventure, education and purpose.
Servings :
6 - 8 Biscuits
Calories:
Prep Time
10 min
Cooking Time
15 - 18 min
Rest Time
10 min
Total Time
45 min
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