We're back!!!!

Hello people, welcome back to the Father Daughter Bakery! Sorry for the lack of posts recently, the FDB has been busy working off those pounds we gained after our last baking sessions (as well as being off in assorted far flung locations).

Anyway, today we have started back to our baking routine with some AMAZINGLY AWESOME buttery biscuits from the request of someone in our household- you know who you are ;). This recipe is from our favorite baking book, Crust and Crumb. This book has never failed us! Our result after hours in the kitchen?

Voila!

Golden, flakey deliciousness...

They're kind of like making croissants- you need to roll the dough and fold it to make layers. Doing this, the biscuits will become flaky and yummy.

We also made apple pies and other pastries with the same dough as the biscuits. This is the filling we put in it.

Everyone in the family thought they were great... even August!

Sometimes you drip, and have to eat off the baby...

Here is our recipe:

Buttery Biscuits and Awesome Pie Crust

1. 3 1/2 cups all-purpose flour
2. 1 teaspoon salt
3. 2 teaspoons baking powder
4. 1/4 teaspoon baking soda
5. 1 1/2 cups unsalted butter (cold)
6. 1 1/2 cups buttermilk (cold)

1. Sift flour, salt, baking powder, and baking soda together in a mixing bowl.
2. Chop the butter into pieces about the size of a quarter. Toss them into the flour and mix with your hands. Don't squish them, but rub the butter in between the flour and your fingers. Do this until the butter pieces are about the size of dimes, and are completely coated in flour.
3. Stir the buttermilk into the flour mixture until all ingredients are gathered into a dough ball.
4. Line a sheet pan with parchment paper. Lightly dust work surface with flour and roll dough in the flour. Dust counter again and roll out dough with pin into a rectangle 3/4" thick. Fold the dough into thirds give it a quarter turn and roll out to 3/4" again. Fold up the dough into thirds again.
5. Transfer dough to prepared pan and cover with plastic wrap. Refrigerate for 20 min.
6. Remove the dough and roll it out again to 3/4" thick. Fold into thirds and roll out one final time.
7. Use a knife to cut the dough into 2" triangles or use cookie or biscuit cutter.
8. Place the cut biscuits about 1" apart on parchment lined sheet pan. Cover them and refrigerate again for 20 min.
9. Preheat oven to 500°F. Brush with butter or buttermilk, place in oven and reduce heat to 375°F.
10. Bake for 12-15 minutes or until lightly browned on top and golden all over. Allow to cool for 5 min and enjoy!!!

PS. We just improvised the filling for our pie crusts... apples, brown sugar, cinnamon, vanilla extract and a squeeze of lemon. YUM :)

XO,

the FDB