Chefman RJ25-C, Manual

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5 6
5
PREP TIME
20 min
COOK TIME
16 min
SKILL LEVEL
Medium
SERVINGS
8-12
TOTAL TIME
40 min
6
BUTTERMILK BISCUITS
Using very cold butter in the dough gives these beautiful biscuits
their impressive height and light texture, so keep your butter cubes
in the freezer while you measure the rest of the ingredients to keep
them super chilled. Speaking of butter, these biscuits are pure heaven
when topped with butter that’s been whipped with a little honey.
1. Crack two of the eggs into a medium bowl. Add the buttermilk and
whisk until combined.
2. In a stand mixer fitted with the dough hook attachment, combine
both flours, the sugar, salt, and baking powder. Mix on low speed
for about 30 seconds. Add the butter cubes to the flour mixture
and mix on low until the butter is distributed and in small pea-size
pieces.
3. Add the buttermilk mixture and mix on medium speed until the
dough releases from the sides of the bowl and forms a ball, about
3 minutes.
4. Lightly flour a work surface. Lightly roll the dough out to about
1-inch thick.
5. Using a 3-inch cutter, cut out 8 biscuits. Place on an ungreased
9x13-inch baking sheet with space between. (These first biscuits
will have the best shape and texture; however, you can gather up
the dough, reroll it gently and cut up to four more biscuits to bake
separately.)
6. Beat the remaining egg and brush the tops of the biscuits with it.
Sprinkle each biscuit with a pinch of flaky sea salt.
7. Set the Food Mover™ to Bake at 400˚F for 16 minutes. When pre-
heating has finished, insert baking sheet all the way into the unit
and close the door.
8. Bake until golden brown on top. Serve immediately.
• 3 large eggs
• 1
⅓
cups buttermilk
• 2
¼
cups all-purpose flour,
plus more for rolling
• 2
¼
cups bread flour
•
¼
cup granulated sugar
• 3
½
tsp kosher salt
• 4 Tbsp plus 1
½
tsp baking
powder
• 8 oz (1 cup) unsalted butter,
cut into
½
inch cubes and
chilled
• Flaky sea salt, for garnish
• Stand mixer with dough hook
attachment
• 3-inch round biscuit or cookie
cutter
• Pastry brush
INGREDIENTS
SPECIAL EQUIPMENT