Walnut Buttermilk Biscuits
- Yield 12 servings
- Prep 25 mins
- Cook 15 mins
- 1-1/2 cup all-purpose flour
- 1/2 cup cake flour
- 2-1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 6 tablespoons (3/4 stick) cold unsalted butter
- 3/4 cup buttermilk
- 3/4 cup finely chopped California walnuts
- -- all-purpose flour for rolling out the dough
- 2 tablespoons unsalted butter, melted and cooled
Preheat the oven to 425F. Get out a large baking sheet. It does not need to be greased, but cover it with parchment paper if you wish, for easier cleanup.
Combine the all-purpose flour, cake flour, baking powder, baking soda, salt and sugar in a food processor fitted with the metal blade. Process about 20 seconds, to combine and aerate the ingredients. Cut the cold butter into small, irregular pieces, about 1/2-inch across. Drop the butter into the dry ingredients, and process in about 18 – 22 on-off pulses until the butter has been blended into the dry ingredients and you have a mixture of small, irregular bits resembling fresh bread crumbs.
Add the buttermilk all at once, and all but 2 tablespoons of the walnuts. Process again in several on-off pulses just until the dough holds together in a rough, damp, shaggy mass.
To roll out the dough, spread a handful of all-purpose flour on your work surface and scrape the dough onto it. Put some flour on your hands, and knead the dough gently about 10 – 12 times, just until it is smooth and cohesive; this should take about 30 seconds, or less. Pat the dough into a rectangle about 10 x 7 inches and 1/2-inch thick. Brush the top with the melted butter and sprinkle with the remaining 2 tablespoons of walnuts. With a long, sharp knife, make 2 lengthwise cuts in the dough, and 3 crosswise cuts, thus cutting the dough into 12 biscuits, each approximately 2 inches square. (The biscuits will expand a little when baked.)
Transfer to the baking sheet, leaving a little space between each biscuit. Bake for about 14 minutes, until puffy and lightly browned. Cool for a few minutes, then serve warm.
Recipe Courtesy of Chef Nick Oltarsh of Lobby at Twelve Restaurant in Atlanta, GA