Big Cowboy Biscuits

Cookbook

Big Cowboy Biscuits

Makes 4 large biscuits

Big Cowboy Biscuits

2-1/2 cups flour
2-1/2 teaspoons baking powder
1 teaspoon sugar
1 teaspoon salt
1 cup (2 sticks) unsalted butter,
cut into 1/2-inch dice, cold
1 cup plus 1/2 cup buttermilk

Preheat the oven to 375 degrees. Combine the flour, baking powder, sugar, and salt in a mixing bowl. Add the butter. Rub the dry ingredients and the butter pieces together between your thumbs and fingers until the mixture appears crumbly and flaky. Add 1 cup of the buttermilk and gently fold the mixture with a wooden spoon until just combined.

Turn the dough out onto a floured surface and roll it out to a thickness of 1-1/2 inches. Use a biscuit cutter to cut out 3-inch rounds. Place them 1 inch apart on a baking sheet and brush the tops with the remaining buttermilk. Bake for 18 to 20 minutes, or until the tops are golden brown and the centers are still moist, soft, and flaky.

Red Sage: Contemporary American Cuisine
By Mark Miller
Ten Speed Press
Cloth, 248 pages, $40.00
Publication Date: December 1999
ISBN: 0-89815-759-5
Recipe reprinted by permission.

Red Sage

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This page created January 2000

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