Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [144]
2 tablespoons plus 1 teaspoon sugar
One ¼-ounce package active dry yeast or 2½ teaspoons active dry yeast
¼ cup warm water, between 105°F and 115°F
1½ cups cake flour
1 cup all-purpose flour, plus additional for dusting and more as necessary
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup solid vegetable shortening
¾ cup plus 2 tablespoons regular or low-fat buttermilk (do not use fat-free)
Sprinkle 1 teaspoon sugar and the yeast over the water in a medium bowl. Set aside until frothy, about 5 minutes. Meanwhile, position the rack in the center of the oven and preheat the oven to 400°F.
Mix both flours, the baking powder, baking soda, salt, and the remaining 2 tablespoons sugar in a large bowl. Cut in the shortening with a fork or a pastry cutter, pressing the shortening through the tines and into the flour mixture until the whole thing resembles coarse meal.
Use a fork to stir in the buttermilk and the foamy yeast mixture until a soft dough forms, adding any additional all-purpose flour as necessary to keep the dough pliable.
Dust a clean, dry work surface with flour and dump the dough onto it. Knead lightly just until smooth, about 1 minute.
Lightly flour the work surface again; lightly flour the dough and a rolling pin. Roll to about ½ inch thick; cut into 2-inch circles using a biscuit cutter, cookie cutter, or a thick-rimmed drinking glass.
Place the rounds on a large baking sheet at least 2 inches apart and bake until puffed and lightly browned, about 12 minutes.
Make-Ahead Tip: Make the dough through step 4, then seal in plastic wrap in the refrigerator for up to 1 week. Take out as little or as much as you need for any given morning, let the ball of dough come somewhat to room temperature (about 20 minutes on the counter), and then roll and bake as directed.
Herbed Yeast Biscuits: Stir any of the following into the batter with the buttermilk: 2 tablespoons finely chopped basil leaves, 2 tablespoons finely chopped chives, 1 tablespoon stemmed thyme, 1 tablespoon chopped parsley leaves, or 1 tablespoon finely chopped rosemary leaves.
Sticky Buns with Four Fillings
Gooey and wonderful. Makes 12 sticky buns
¾ cup plus 2 tablespoons warm whole milk, between 105°F and 115°F
One ¼-ounce package active dry yeast or 2½ teaspoons active dry yeast
1/3 cup plus 1 teaspoon granulated sugar
2 large egg yolks, at room temperature, lightly beaten
¼ teaspoon salt
About 3¼ cups all-purpose flour, plus additional for dusting
One of the four fillings that follow
3 tablespoons unsalted butter, melted and cooled, plus additional for greasing the bowl and the pan
Sticky Bun Icing
Place the milk in the bowl of a stand mixer or a large bowl. Sprinkle on the yeast and 1 teaspoon sugar. Set aside until frothy, about 5 minutes. (If the yeast doesn’t turn bubbly, throw it out and start again.)
Stir in the egg yolks, salt, and the remaining 1/3 cup sugar, then stir in about 2 cups flour.
If you’re working with a stand mixer: Attach the dough hook and begin mixing the dough, first on low speed, then on medium speed. Continue beating, adding flour in ¼-cup increments until a soft, pliable dough forms, not sticky at all. After you’ve added a total of 3 cups flour, continue kneading the dough at medium speed for 10 minutes. If the dough starts to crawl up the hook or sticks to the bowl, add more flour, but no more than ¼ cup, just to keep it smooth.
If you’re working by hand: Stir in 1 more cup flour, dust your work surface with flour, and turn the dough out onto it. Knead in additional flour until the dough is soft, smooth, but a little firm—dig into it with the heel of one hand, then grab it with the other hand and pull it forward, twisting as you do so. Knead about 10 minutes until the dough is as soft as a baby’s skin.
Lightly butter a large, clean bowl, then put the dough in it. Turn it over to coat it with butter, cover the bowl loosely with a kitchen towel or plastic wrap, and set aside in a warm, dry place until doubled in bulk, about 1 hour.