Fighter Biscuits Recipes

FIGHTER BISCUITS

Steps:

• Combine the ingredients in a large bowl and mix thoroughly.
• Use your hands--it's messy, but efficient.
• Be sure you add enough water to make your dough almost too sticky to handle.
• Your fighter biscuits will be moist and tasty, and will not dry out in the oven.
• Roll the dough into 1-1/4 inch balls and place on a cookie sheet that has been sprayed with non-stick spray.
• Bake at 350 degrees for 20 minutes or until golden brown.
• Can be made ahead and frozen.

CHEF JOHN'S BUTTERMILK BISCUITS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Line a baking sheet with a silicone baking mat or parchment paper.
• Whisk flour, baking powder, salt, and baking soda together in a large bowl.
• Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
• Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
• Turn dough onto a floured work surface, pat together into a rectangle.
• Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
• Roll dough on a floured surface to about 1/2 inch thick.
• Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
• Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
• Brush the tops of biscuits with 2 tablespoons buttermilk.
• Bake in the preheated oven until browned, about 15 minutes.