MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Leon's Buttermilk Biscuits
 Categories: Breads, Dairy
      Yield: 12 Servings
 
      6 c  A-P flour (720 g)
    1/3 c  Baking powder (68 g)
      1 tb Kosher salt (14 g)
    1/2 ts Fresh ground pepper (2 g)
      2 tb Granulated sugar (26 g)
      1 c  Unsalted butter (227 g)
      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 @ 400°F/205°C. 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
  
  Uncle Dirty Dave's Archives
 
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