Pretzel Top Biscuits
Aug 23, 2021 19:31:23 GMT -5
Post by bloodbought on Aug 23, 2021 19:31:23 GMT -5
Pretzel Top Biscuits
Yield 12 biscuits
25m prep time
15m cook time
FOR THE BISCUITS:
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
10 tablespoons unsalted butter, chilled and cut into 1/8-inch slices
1 3/4 cups buttermilk, chilled
FOR THE PRETZEL WASH:
1/2 cup water
1 1/2 teaspoons baking soda
1 egg, beaten with 1 teaspoon of water
Pretzel salt
PREPARATION
Preheat oven to 450°F.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Cut in the chilled butter with a pastry cutter, fork, or your hands until only pea-sized pieces remain. Place mixture in the freezer to chill for 15 minutes.
Add buttermilk to the flour mixture. Stir mixture together with a fork until no dry flour is visible. Dough will be sticky and shaggy.
Turn dough out onto a lightly floured surface, and knead for a bit until dough holds together, adding more flour as needed. Pat dough into a 1/4-inch thick rectangle.
Fold dough into thirds, then lifting the short end, fold into third agains until you have a rectangle. Repeat folding process one more time, ending with a 1/2-inch thick rectangle.
Cut out into 2-inch rounds using a biscuit cutter. Reform remaining dough scraps to cut out more biscuits as you go.
Place biscuits 1-inch apart on a greased baking sheet and chill while you make the pretzel wash.
In a small saucepan, bring 1/2 cup water to a boil. Slowly stir in baking soda. Once mixture starts to foam, remove from heat and continue stirring. Brush the tops of each biscuit with the soda wash.
Brush biscuits with prepared egg wash. Sprinkle with salt and bake until deep golden brown, 12-15 minutes.
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Yield 12 biscuits
25m prep time
15m cook time
FOR THE BISCUITS:
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
10 tablespoons unsalted butter, chilled and cut into 1/8-inch slices
1 3/4 cups buttermilk, chilled
FOR THE PRETZEL WASH:
1/2 cup water
1 1/2 teaspoons baking soda
1 egg, beaten with 1 teaspoon of water
Pretzel salt
PREPARATION
Preheat oven to 450°F.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Cut in the chilled butter with a pastry cutter, fork, or your hands until only pea-sized pieces remain. Place mixture in the freezer to chill for 15 minutes.
Add buttermilk to the flour mixture. Stir mixture together with a fork until no dry flour is visible. Dough will be sticky and shaggy.
Turn dough out onto a lightly floured surface, and knead for a bit until dough holds together, adding more flour as needed. Pat dough into a 1/4-inch thick rectangle.
Fold dough into thirds, then lifting the short end, fold into third agains until you have a rectangle. Repeat folding process one more time, ending with a 1/2-inch thick rectangle.
Cut out into 2-inch rounds using a biscuit cutter. Reform remaining dough scraps to cut out more biscuits as you go.
Place biscuits 1-inch apart on a greased baking sheet and chill while you make the pretzel wash.
In a small saucepan, bring 1/2 cup water to a boil. Slowly stir in baking soda. Once mixture starts to foam, remove from heat and continue stirring. Brush the tops of each biscuit with the soda wash.
Brush biscuits with prepared egg wash. Sprinkle with salt and bake until deep golden brown, 12-15 minutes.
link