Lighter-Than-Air-Biscuits
“These biscuits practically melt in your mouth.
Sweet white rice flour makes them super light and adds a touch of sweetness as well. It’s easy to find in a the specialty baking aisle
of major grocery stores. I like Bob’s Red Mill brand; The rice is milled to a very fine powder with no grittiness.”
2 cups (10 ounces) Unbleached all-purpose flour
2/3 cup (6 ounces) Sweet Rice Flour (from Sushi Rice)
3 Tablespoons White Granulated Sugar
1 1/2 teaspoons Cream of Tartar
1 1/4 teaspoons Sea Salt
3/4 teaspoon Baking Soda
3/4 stick (3 ounces) Unsalted Butter, very cold
1 1/2 cups Half-and-half
3/4 stick (3 ounces) Unsalted Butter, melted (optional)
-
Preheat the oven to 375-F and place a rack in the middle.
Line a baking sheet with parchment paper or a silicone baking mat. -
In the bowl of a stand mixer fitted with the paddle attachment,
combine the flours, sugar, cream of tartar, salt and baking soda.
Mix for 30 seconds on low. -
Cut the cold butter into small pieces and add them to the flour
mixture with the mixer on low speed. Continue mixing until the
mixture holds together when pinched, about 30 seconds. -
Drizzle in the half-and-half until the dough is a wet, slightly
pasty mass. You may not need all the liquid. -
Turn out the dough onto a floured work surface. Dust your
hands well with flour. Lightly knead by hand and shape the
dough into a disc 1/2 to 3/4 inch thick. -
With a 2- to 3-inch biscuit cutter, cut as many biscuits as
the dough will provide. Gently re-form the scraps into biscuits
without cutting. Quickly dunk the tops of the biscuits in melted butter,
if desired, and place them on the prepared baking sheet. -
Bake for 12 to 15 minutes, or until the biscuits are lightly
browned on the bottom. Allow to cool for 5 minutes on the
baking sheet before serving. Store in an airtight container
and reheat in a toaster oven.
*Many Southern bakers are passionate about using soft winter-wheat
flour for their biscuits and are especially devoted to the White Lily
brand. These flours have less protein and will produce a lighter biscuit.
I’ve used White Lily plenty of times, and it’s just great for biscuits.
If you can’t find it in your area, try working with a very light,
low-protien pastry flour.
Source: “Cake Love in the Morning” by Warren Brown