In this recipe, we'll be trying to imitate
the famous Popeyes biscuits. Working in a cool environment is very
important as we want to keep everything dry and tight until it gets to
the oven.
Ingredients:
All-Purpose flour - 1 cup (chilled)
Cake flour - 1 1/4 cups (chilled)
Baking powder - 2 1/2 tsp. (chilled)
Baking soda - 1/4 tsp. (chilled)
Granulated sugar - 2 tsp. (chilled)
Kosher salt - 2 tsp. (chilled)
Butter - 7 tbsp. (frozen)
Butter - 1 tbsp. (melted)
Buttermilk - 3/4 cup (chilled)
Preparations
Chill the grater, bowl, rolling pin,
and both types of flour in the fridge. Freeze 7 tbsp of butter.
If
possible, work in a cool room.
Preheat the oven to 375°F (190°C).
Whisk the flours, baking powder,
baking soda, sugar, and salt.
Dust the grater with flour to prevent the butter from sticking to
it.
Grate in the frozen butter with the small holes of the grater. Toss
and freeze for 5 minutes.
Create a well in the center, add the chilled buttermilk and gently
stir 20 times.
Dust the countertop with flour and knead the dough for 3 minutes.
Roll it into a 7” x 12” (18 x 30 cm) rectangle, short edge facing
closest to you.
Fold the bottom half of the dough up over the top half, and rotate
90°.
Roll, fold and rotate twice more, and then roll the dough into a 7”
x 12” rectangle, no thicker than half an inch
Line a baking pan with parchment paper.
Cut biscuits with a glass,
roll the leftovers, and cut a few more from it.
Arrange on the baking pan, and make sure they're all touching.
This
way they will rise together. Bake for 16-18 minutes, brush with melted
butter and if you like, some sesame.
Chef's Tip:
Cake flour has less protein than all-purpose flour. To make it at home,
measure 1 cup all-purpose, remove 2 tbsp from it and replace with 2 tbsp
cornstarch. Sift twice, and there you have it!
