Clinton Street Baking Companys Buttermilk Biscuits Recipes

Steps:

• *Tip-do not twist the biscuit cutter in the dough; cut the biscuits by pushing the cutter directly into the dough and then lifting the cutter; if you twist the cutter, the biscuits may not rise.
• Preheat oven to 350°.
• Add flour and the other dry ingredients to the bowl of an electric stand mixer; mix on low speed with the paddle attachment until combined.
• Add the butter and shortening to the bowl and mix on low speed until the dough reaches a crumbly texture.
• The butter and shortening should be the size of peas.
• Turn off the mixer and add the buttermilk to the bowl all at once.
• Mix very briefly on low speed until the dough just comes together (this should take less than 10 seconds).
• Turn the dough onto a floured surface and form it into a ball; lightly knead the dough two or three times until combined.
• Pat out the dough to a 3/4-to 1-inch thickness.
• Shape the dough into a rectangle, making the sides high.
• Using a 2-inch round biscuit cutter, cut out 4 biscuits.
• Place them on a sheet pan lined with parchment paper and dust with a sprinkling of flour.
• Gather the dough scrapes and, using your hands, tuck in the bottom of the dough so there are no wrinkles, much like making a bread roll.
• Form the remaining dough into another rectangle with high sides and cut out 2 more biscuits.
• Place the pan in the preheated oven for 15-17 minutes, or until the biscuits are golden brown and cooked through.
• Halfway through baking process, rotate the pan for even browning.
• Serve warm with butter and jam.

Steps:

• In a large bowl, whisk together flour, salt, baking powder, and sugar; set aside. In the bowl of an electric mixer fitted with the paddle attachment, mix together shortening and butter. Add flour mixture to shortening mixture and mix together until crumbly. Add buttermilk and stir until just incorporated.
• Sprinkle a rimmed baking sheet lightly with flour. Turn biscuit dough out onto a 13-by-9 1/2-inch rimmed baking sheet and gently press dough to cover. Using a rolling pin, roll surface of dough until evenly distributed. Cover dough with plastic wrap and transfer to a refrigerator to chill for at least 20 minutes, or until ready to bake, up to 1 day.
• Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
• Cut biscuit dough using a 2 1/2-inch round biscuit cutter and transfer biscuits to prepared baking sheet, rerolling scraps one time, if necessary. Bake until golden, about 18 minutes. Serve immediately.

Steps:

• Preheat the oven to 375 degrees F.
• Make the Biscuits: Using a sieve over a bowl, sift together the flour, baking powder, sugar, and salt. Repeat. Add the butter and shortening and, using your fingertips, mix until crumbly. Add the buttermilk and mix with a wooden spoon until the dough just comes together. (Don't over mix!)
• Transfer the dough to a lightly floured work surface and, using a rolling pin, roll out to 1/2 to 3/4-inch thick rectangle. Using a 3 to 4-inch round cutter, punch out biscuits and transfer them to a parchment paper-lined baking sheet. Gently press the dough scraps into another rectangle and punch out more biscuits. Discard any scraps. Lightly dust the tops of the biscuits with flour and bake until golden brown, about 12 to 15 minutes. Let the biscuits cool slightly. (You'll only need 6 biscuits for the sandwiches, so serve the rest with soup, spread with butter and jam, or just freeze for another day.)
• Make the Sandwiches: Preheat the broiler. Split 6 of the biscuits in half and spread the top halves with 1 tablespoon of Tomato Jam each.
• Divide the ham among the bottom halves of the biscuits and sprinkle the cheese over the top.
• Arrange the bottom halves a baking sheet and place under a broiler until the cheese melts. Cover with the biscuit tops and serve immediately.
• Heat 2 tablespoons of oil in a heavy-bottomed saucepan over medium heat. Add the onion, garlic, rosemary and pepper flakes and cook, stirring, until soft and fragrant. Add the tomatoes and cook, stirring occasionally, until the tomatoes have given up most their water and turned a deep orange-red, about 15 to 20 minutes. Whisk in the remaining 2 tablespoons of oil and season with salt and pepper, to taste.