Biscoitos de Leite Amanteigado
5 de 10 votos
Manteiga fria e uma técnica de empilhamento fácil tornam esses biscoitos mais
altos e escamosos que você vai devorar! Faça-os a qualquer hora. É hora de biscoito em algum
lugar!
Tempo de preparação Hora de cozinhar Tempo de relaxamento Tempo total
10 minutos 15 minutos 20 minutos 45 minutos
Curso: Pão, Café da Manhã, Brunch, Jantar Cozinha: Americana Porções: 8 biscoitos
Calorias : 242kcal Autor: Cíntia
Ingredientes
2 xícaras de farinha de trigo
1 colher de fermento em pó
1/4 colher de chá de bicarbonato de sódio
2 colheres de açúcar
1 colher de sal
8 colheres de sopa de manteiga sem sal bem fria e cortada em cubos pequenos
3/4 xícara de leitelho bem frio
1 ovo grande batido com 1 colher de sopa de água, para lavar o ovo
Instruções
1. Pré-aqueça o forno a 450 ° F. Forre uma assadeira grande com papel manteiga ou unte com
manteiga uma forma de ferro fundido e reserve.
Em uma tigela misture todos os ingredientes secos.
2. Misture os cubos de manteiga fria nos ingredientes secos e, usando um cortador de massa
ou os dedos, misture a manteiga fria até obter uma mistura de pedaços achatados e
pedaços de manteiga do tamanho de ervilhas misturados à farinha.
3. ALTERNATIVE FOOD PROCESSOR INSTRUCTIONS: Place cubed butter in the freezer for 10-15
minutes while you get all your other ingredients together. Measure all of your dry ingredients
into the bowl of your food processor. Pulse a few times to mix. Add chilled butter to the dry
ingredients and pulse 5-6 times, or until most of the butter is in pea sized, or smaller, pieces.
Pour into a mixing bowl and proceed with the rest of the instructions.
4. Make a well in the center of the mixture and add the cold buttermilk. Gently bring the wet and
dry together until you have a fairly uniform, loose dough. The flour won't look all mixed in and
that's okay. It will come together.
5. Dump the butter/dry ingredient mix out onto a lightly floured surface. Using your hands,
gently bring it everything together into a rough square.
6. With a bench scraper or knife, cut into four smaller squares. Stack the pieces of biscuit dough
on top of each other. Smush it all down into a square again. Repeat this cutting and stacking
procedure 2 more times.
7. Pat the dough into a rectangle at least ½ inch thick. Using your bench scraper or a knife, cut
into square biscuits and place each piece on your parchment lined baking sheet. Place sheet
pan in the freezer for 10-15 minutes before baking.
(If you're baking your biscuits in a cast iron pan, you'll want to freeze your biscuits on a sheet
pan (or other stable surface like a cutting board. Don't freeze the cast iron! Icy cold cast iron
pan = delayed cook time!)
8. Round biscuits: Using a biscuit or cookie cutter, cut out your biscuits. Do not twist the cutter
when cutting them out! That will effectively seal the edges of the biscuits, keeping them from
fully rising. Just press straight down and lift straight up. Gather your scraps as you go and
gently re-form them together and cut as many biscuits as you can. Place in freezer as above.
9. Remove biscuits from the freezer. Brush the tops of the biscuits lightly with an egg wash and
sprinkle with flaky salt, if desired.
10. Bake in a 450° oven for 15-18 minutes, or until golden brown.
Nutrition
Calories: 242kcal | Carbohydrates: 26g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated
Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 519mg | Potassium:
76mg | Fiber: 1g | Açúcar: 2 g | Vitamina A: 421 UI | Cálcio: 126 mg | Ferro : 2mg
