Hy-Vee Recipes and Ideas

Directions

1. Step1

   Position oven rack in the middle of the oven. Preheat oven to 475 degrees and line a large baking sheet with parchment paper; set aside.

2. Step2

   In a large bowl, whisk together all-purpose and cake flours, salt, granulated sugar, baking powder, and baking soda. Toss chopped butter with flour mixture. Using your fingers, gently separate and press butter chunks into discs, being careful not to overwork and warm the butter. Cover and place bowl in freezer for 15 minutes.

3. Step3

   Remove flour mixture from freezer and stir in cold buttermilk until just combined; do not overmix.

4. Step4

   Generously dust a clean work surface with all-purpose flour. Place dough onto floured surface; dust top of dough with additional flour. Press and roll the dough to a ¾-inch-thick rectangle. Folding the dough into thirds, like a letter, to create layers. Turn dough 90 degrees and continue rolling and folding, about 2 to 3 times until dough rolls out easily.

5. Step5

   Roll dough into a ½-inch-thick rectangle. Use a 2-to-3-inch round biscuit cutter to cut dough. Place cut biscuits onto prepared baking sheet about 1-inch apart. Re-roll dough once, and cut out additional biscuits, if desired.

6. Step6

   Place biscuits in oven; reduce heat to 450 degrees. Bake 12 to 14 minutes, rotating sheet pan as needed for even baking, or until biscuits have doubled in size and are golden brown. Remove biscuits from oven and serve warm with your favorite toppings.

   Hyvee Culinary Expert Tip

   For Chef Elizabeth’s take on Rosemary-White Chocolate Scones, Add 3 tablespoons fresh rosemary, chopped; and 2/3 cup pistachios, roasted and chopped to the flour mixture. Substitute the buttermilk for 1 cup Hy-Vee heavy whipping cream, cold; and ½ cup buttermilk, cold. Form 2 large discs and cut into wedges to create scones. Bake as instructed and drizzle with Zoet white chocolate, just before serving.

   Chef Elizabeth, The Braided Apron HSTV Personality