Stuffing Biscuits
Things I love about this bake:
-They are a lovely addition to the holiday table.
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TIPS:
In the video you will see I do some unorthodox things as I was not in my home
kitchen. I did not have my ruler, (I have a wooden yardstick that I cut down to
a manageable 22", I use it for measuring things such as this, straightening edges
of pastry, etc.) but I did have my perfection strips! I think we used a measuring tape the accommodation had in their sewing kit, and marked it on a perfection strip so I could use it that.
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Ingredients
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1 Tbsp. salt
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1 Tbsp. baking soda
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1/4 tsp. baking powder
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1 tsp. sugar
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1 1/2 tsp. freshly ground pepper
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500g AP flour
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226g unsalted butter, chilled, cut into small pieces
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4 scallions, thinly sliced
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3 Tbsp. finely chopped rosemary
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3 Tbsp. finely chopped sage
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1 heaping Tbsp. feeble seeds
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340g buttermilk, chilled, plus more for brushing on top
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STEP 1:
Place a rack in the middle of the oven and preheat to 425F.
STEP 2:
Whisk salt, baking soda, baking powder, sugar, pepper and flour in a large bowl.
STEP 3:
Add butter, using your fingers work into dry ingredients until you have flat quarter size pieces and some pea sized pieces.
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STEP 4:
Add scallions, rosemary, sage, and fennel seeds and toss to distribute evenly.
STEP 5:
Add buttermilk and stir with a fork until a shaggy dough forms. Turn out onto a lightly poured surface.
STEP 6:
Pat dough into a 10"x8" rectangle. Using a bench scraper or knife cut in half crosswise, then stack 1 piece on top of the other. Turn rectangle so long side is closest to you and cut dough in half crosswise again. Stack on top of each other. (this will put some lovely layers in the biscuits) Turn dough and pat into a 10"x8" rectangle once again.
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STEP 6:
Cut dough into 12 equal pieces (you should have 4 on the long side and 3 on the short side) Place biscuits on a parchment lined baking sheet, spaced evenly, and freeze for 10 minutes.
STEP 6:
Brush the top of each biscuit with buttermilk and bake for 22-26 minutes until golden brown, rotating the pan half way through.
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adapted from New York Times