Audax Artifex was our January 2012 Daring Bakers’ host. Aud worked tirelessly to master light and fluffy scones (a/k/a biscuits) to help us create delicious and perfect batches in our own kitchens!
Audax is just a wonderful cook, and an inspiration to me in the Daring Cook and Baker challenges. He is very informative, quick to answer questions, and creates a great fountain of knowledge for our challenges.
The knowledge and expertise in this challenge did not disappoint. I was happy to see that he incorporated my favorite method for biscuits - using grated frozen butter. That method has saved me quite a few times. For the recipe and all the information, click here.
Of course, I had to make my buttermilk biscuits for comparison. Personally, I prefer the buttermilk version. Yes, this is just a taste thing. Well, that, and buttermilk doesn't make me sneeze like regular milk does.
For a .pdf of my buttermilk biscuit recipe, click here. Now go make some biscuits!
2 cups all purpose flour, unbleached preferred
6 T. butter, frozen solid, then grated
1 T. baking powder
¾ c. buttermilk, chilled
1 t. salt
Preheat oven to 450. In a large bowl, combine flour, baking powder, and salt. Add grated butter, then gently fold with your hands. You want your end results here to be well mixed without heating the butter too much.
With a fork, gently stir flour mixture while adding the chilled buttermilk. Don’t mix your biscuits too much, stir until just combined.
Lightly flour your work surface and turn your dough out. Gently start patting it out into a round, about ½ to 3/4 “ thick. Cut out with your favorite cookie cutter. Carefully reroll and repeat process until you have no dough left.
Place biscuits on an ungreased cookie sheet, lightly touching each other. Brush with melted butter, or a little extra buttermilk. If desired, you can sprinkle the top with salt.
Bake 10-15 minutes, until light golden brown. Let cool for a minute or two before eating.