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Instructions |
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MAKE SURE ALL INGREDIENTS ARE SUFFENTLY CHILLED
MEASURE OUT DRY INGREDIENTS AND WHISK TOGETHER
COAT STICKS OF BUTTER IN FLOUR MIXTURE THEN GRATE 14 TAB WITH BODX GRATER DIRECTLY INTO FLOUR MIXTURE
HOLD BACK 2 TAB BUTTER
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ADD BUTTERMILK AND FOLD WITH SPATULA UNTIL JUST COMBINED DOUGH WILL LOOK DRY
TRANSFER TO A LIBERALLY FLOURED COUNTER DUST DOUGH WITH FLOUR AND WITH FLOURED HANDS PRESS INTO A 7 INCH SQUARE
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ROLL DOUGH IN TO A 12 X 9 INCH RETANGLE WITH DOUGH SCRAPER FOLD DOUGH INTO A LETTER
PRESS DOUGH TOGETHER FIRMLY TURN DOUGH 90 DEGREES AND ROLL AGAIN REPEAT THIS 5 TURNS
ROLL INTO A 8 1/2 INCH SQUARE COVER AND CHILL FOR 30 MINUTES
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HEAT OVEN TO 400 DEGREES
MOVE DOUGH AFTER CHILL BACK TO THE CUTTING BOARD WITH SHARP KNIFE TRIM OFF 1/4 INCH OUT SIDE DOUGH
CUT INTO 9 SQUARE PIECES
PLACE ONTO SHEET PAN 1 INCH APART
BRUSH WITH MELTED REMAINING BUTTER
BAKE 22 TO 25 MINUTES TURN SHEET TRAY HALF WAY THROUGH COOKING
COOL BEFORE SERVING ABOUT 15 MINUTES
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Originally Submitted
4/14/2020
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