Saturday, May 1, 2010

Raspberry Orange Buttermilk Biscuits

I basically took a MS recipe and made some major changes.  The first is that hers is made with Cheddar Cheese and Sage.  The second is I like to use Bread Flour for biscuits.  They are still tender because the gluten doesn't fully get developed and they are forgiving for the exact same reason.  When the gluten gets developed in a delicate baked good it becomes tough.
Preheat oven to 400.  Line a sheet pan with parchment paper.  Measure in a large bowl, 2 Cups Bread Flour, 1 tsp Kosher Salt, 4 tsp Baking Powder, 1/2 tsp Cream of Tartar and 1 Tbl Sugar.   This next step goes back to 7th grade cooking classes.  Pull out your pastry blends and cut in 1 Stick UnSalted Butter cut into small pieces.  When done cutting in, the mixture should resemble peas.  At this point add 1/2 Cup Dried Rapsberries (I like dried because they don't bleed but fresh can work too though I would freeze them).  Zest 1 Orange and add it to the bowl.  If you have pure orange oil, measure 2/3 Cup Buttermilk and add to it 1/2 tsp Pure Orange Oil.  Give it a stir. Quickly stir the wet ingredients with the dry and once able to be worked, dump into a floured surface.  I like to use a pastry cloth but the counter works fine, too.  Fold over and rotate a 1/4 turn 8-10 times until you have a 1-1 1/2 " tall disk.  Do not over work the dough.  Let the dough rest for 10 minutes. 
Cut using a biscuit cutter or a glass, cut shapes as close together as possible.  Take remaining dough and make a smaller disk and cut until all biscuits are cut.  Brush with 1/2 & 1/2 and dust with Sanding Sugar.  Place in oven for 10 -12 minutes or until golden.  Let rest for 5 minutes then serve!

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