Hello,

I'm a brand new member to this group as of today, also only recently
become an enthusiast about cooking so I have a great deal to learn.

My brother keeps asking me to fix biscuits in the layered style instead
of the classic southern style. So far I've only encountered these in
the pilsbury area as "lumberjack" biscuits. If anyone knows a
recipe/technique to achieve this kind of biscuit please let me know.

Thanks!

Chris Tang

clearshades wrote on 25 Aug 2005 in rec.food.cooking

> Hello,
>
> I'm a brand new member to this group as of today, also only recently
> become an enthusiast about cooking so I have a great deal to learn.
>
> My brother keeps asking me to fix biscuits in the layered style instead
> of the classic southern style. So far I've only encountered these in
> the pilsbury area as "lumberjack" biscuits. If anyone knows a
> recipe/technique to achieve this kind of biscuit please let me know.
>
> Thanks!
>
> Chris Tang
>
>

BUTTERMILK BISCUITS
These layered biscuits require a little more effort than the conventional
kind, but they're worth it. The recipe calls for White Lily all-purpose
flour, which is made from an extra finely ground softer wheat than
regular all-purpose flour and results in a lovely, tender texture.

Active time: 40 min Start to finish: 1 1/4 hr

4 2/3 cups White Lily all-purpose flour* (not self-rising)
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 cup cold vegetable shortening
About 2 cups well-shaken buttermilk
1 stick (1/2 cup) plus 1 tablespoon unsalted butter, cut into tablespoon
pieces and softened to room temperature, plus additional 1 tablespoon
melted butter for brushing

Special equipment: a 3-inch round cookie cutter; parchment paper
Accompaniment: sorghum butter or softened plain butter

Preheat oven to 450°F.

Sift together flour, cream of tartar, baking soda, and salt into a bowl,
then blend in shortening with a pastry blender or your fingertips until
mixture resembles coarse meal. Add 1 3/4 cups buttermilk and stir, adding
up to 1/4 cup more, a little at a time, if needed, to form a soft but not
sticky dough. Turn out onto a lightly floured surface and knead gently 10
times.

Pat out dough on floured surface into a 14- by 10-inch rectangle. With a
short side nearest you, spread top two thirds of dough evenly with 3
tablespoons softened butter, leaving bottom (the third closest to you)
unbuttered. Fold dough into thirds, like a letter (unbuttered bottom
third up, then top buttered third down over dough).

Turn dough 90 degrees (so a short side is nearest you) and pat into a
rectangle about 12 by 9 inches. Spread top two thirds of dough evenly
with 3 more tablespoons softened butter and fold like a letter again.

Turn dough 90 degrees (so a short side is nearest you) and pat into a
rectangle 12 by 9 inches. Spread top two thirds of dough evenly with
remaining 3 tablespoons softened butter and fold dough like a letter once
more.

Pat out dough 3/4 inch thick and cut out biscuits with floured cutter,
then arrange 1 inch apart on a parchment-lined baking sheet. Gather
scraps and pat out once more, then cut out rounds and transfer to baking
sheet. Lightly brush tops of biscuits with melted butter and bake in
middle of oven until golden and cooked through, 20 to 25 minutes.

*Available at White Lily (800-264-5459; whitelily.com).

Makes about 14 biscuits.
Gourmet
August 2003
Adapted from Blackberry Farm, Walland, TN


--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Thank you! Also thanks to whoever emailed me with the biscuit link. I
will try this soon and let you know how it worked for me.

Mr Libido Incognito wrote:
> clearshades wrote on 25 Aug 2005 in rec.food.cooking
>
> > Hello,
> >
> > I'm a brand new member to this group as of today, also only recently
> > become an enthusiast about cooking so I have a great deal to learn.
> >
> > My brother keeps asking me to fix biscuits in the layered style instead
> > of the classic southern style. So far I've only encountered these in
> > the pilsbury area as "lumberjack" biscuits. If anyone knows a
> > recipe/technique to achieve this kind of biscuit please let me know.
> >
> > Thanks!
> >
> > Chris Tang
> >
> >
>
> BUTTERMILK BISCUITS
> These layered biscuits require a little more effort than the conventional
> kind, but they're worth it. The recipe calls for White Lily all-purpose
> flour, which is made from an extra finely ground softer wheat than
> regular all-purpose flour and results in a lovely, tender texture.
>
....sort of a (relatively) "fast food" puff pastry dough. Interesting.

N.

clearshades wrote:

> Thank you! Also thanks to whoever emailed me with the biscuit link. I
> will try this soon and let you know how it worked for me.

I use the biscuit recipe in the Better Homes and Gardens cookbook. The
texture will give different textures depending on whether the biscuits
are touching when baked. If you want flaky biscuits you set them on a
baking sheet with an inch or two between them but if you want them to be
softer you set them on the pan so they are touching each other.

On 26 Aug 2005 12:35:23 -0700, clearshades wrote:

> Thank you! Also thanks to whoever emailed me with the biscuit link. I
> will try this soon and let you know how it worked for me.

URL for the curious?