Flaky Buttermilk Biscuits with Parmesan

By norsegal8

The dough is a bit sticky when it comes together and during the first set of turns. Set aside a small bowl with about 1 cup of extra flour for dusting the work surface, dough, and rolling pin to prevent sticking. (Use this same flour for lightly coating the stick of butter before slicing it.) Be careful not to incorporate large pockets of dry flour into the dough when folding it over. When cutting the biscuits, be sure to press down with firm, even pressure and avoid twisting the cutter. The recipe can be made ahead through step 2, transferred to a zipper-lock freezer bag, and frozen for several weeks. Allow the mixture to sit at room temperature for 15 minutes before adding the buttermilk and proceeding.

Ingredients

• 2 1/2 cups unbleached all-purpose flour (12 1/2 ounces), plus additional flour for work surface
• 1 ounce Parmesan cheese, finely grated (about 1/2 cup)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon table salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper
• 2 tablespoons vegetable shortening, cut into 1/2-inch chunks
• 8 tablespoons unsalted butter (1 stick), cold, lightly floured and cut into 1/8-inch slices (see illustration below)
• 2 tablespoons unsalted butter, melted
• 1 1/4 cups low-fat buttermilk, cold

Details

Servings 12

Preparation

Step 1

1. Adjust oven rack to lower-middle position; heat oven to 450 degrees. Whisk flour, half of cheese, baking powder, baking soda, salt, black pepper, and cayenne together in large bowl.

2. Add shortening to flour mixture; break up chunks with fingertips until only small, pea-sized pieces remain. Working in batches of five or six at a time, drop butter slices into flour mixture and toss to coat; pick up each slice of butter and press between floured fingertips into flat, flaky, nickel-sized pieces. Repeat until all butter is incorporated; toss mixture lightly to combine. Freeze flour mixture (with bowl) until thoroughly chilled, about 15 minutes (or refrigerate about 30 minutes).

3. Spray 24-inch square area of work surface with nonstick cooking spray; spread spray evenly across surface with kitchen towel or paper towel. Sprinkle 1/3 cup of extra flour across sprayed area; gently spread flour across work surface with palm to form thin, even coating. Add all but 2 tablespoons of buttermilk to flour mixture; stir briskly with fork until ball forms and no dry bits of flour are visible, adding remaining buttermilk as needed (dough will be sticky and shaggy, but should clear sides of bowl). With rubber spatula, transfer dough onto center of prepared work surface, dust lightly with flour, and, with floured hands, bring dough together into cohesive ball.

4. Pat dough into approximate 10-inch square; roll into 18 by 14-inch rectangle approximately 1/4 inch thick, dusting dough and rolling pin lightly with additional flour as needed to prevent sticking. Using bench scraper or thin metal spatula, fold dough into thirds, brushing any excess flour from surface; lift short end of dough and fold in thirds again to form approximate 6 by 4-inch rectangle. Rotate dough 90 degrees, dusting work surface underneath with additional flour; roll and fold dough again, continuing to dust lightly with flour as needed.

5. Roll dough into 10-inch square about 1/2 inch thick; flip dough over and cut nine 3-inch rounds with floured biscuit cutter, dipping cutter back into flour between each cut. Using bench scraper or thin metal spatula, carefully invert and transfer rounds to ungreased baking sheet, spacing them at least 1 inch apart. Gather dough scraps into ball; roll and fold once or twice until scraps come together to form smooth dough. Roll dough into 1/2-inch-thick round; cut 3 more 3-inch rounds and transfer to baking sheet. Discard excess dough.

6. Brush tops of rounds with melted butter, then sprinkle evenly with remaining cheese. Bake, without opening oven door, until tops are golden brown and crisp, 15 to 17 minutes. Let cool on baking sheet for 5 to 10 minutes before serving.