![]() Begin by doing a tri-fold, starting from the right: Fold the right side of the dough over the center and then fold the left side over the first fold, lining up the edges and pressing the layers together. Roll the dough into a 12-by-14-inch rectangle, with a long side toward you. ![]() Step 3įlour a rolling pin and lightly dust your work surface with flour. Bring the dough together by smearing, folding, and turning it, then repeat until there are no more dry bits of flour remaining and the dough comes together in a mass. Now be prepared to get messy! Using the heel of your hand, smear the butter into the flour-that is how you build those flaky layers. Gently turn the dough out onto a clean work surface. Make a well in the center of the dry ingredients, pour in the buttermilk, and use your hands to mix the dry ingredients into the buttermilk until you have a shaggy dough. Give the ingredients a good toss with your hands to make sure all the pieces of butter are completely coated in flour. You should have various-sized pieces of butter ranging from coarse sandy patches to flat shaggy shards to pea-sized chunks. Working quickly, cut in the butter with a pastry blender, or pinch the cubes with your fingertips, smearing them into the flour. ![]() Add the cold butter cubes and toss to coat. In a large mixing bowl, whisk together both flours, the fine sea salt, baking powder, sugar, and baking soda. Position a rack in the middle of the oven and preheat the oven to 375☏. ![]()
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