Bollos de Suero de Leche

Name: Bollos de Suero de Leche
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Yield: 10 servings
Ingredients: 2 cup harina de trigo para todo uso más para espolvorear; 1 tbsp polvo de hornear; 0.25 tsp bicarbonato de sodio; 1 tsp sal kosher; 1 tsp azúcar granulada; 6 tbsp mantequilla sin sal muy fría, cortada en cubos de 1/4-inch; 0.75 cup suero de leche muy frío, más para pincelar

Pan29 min10 porcionesFácil

Sobre esta receta

Altos, hojaldrados y dorados, estos clásicos bollos de suero de leche estilo sureño son todo lo que un bollo casero debería ser. Con solo un puñado de ingredientes de despensa y algunas técnicas clave — mantequilla fría, una mano delicada y un horno caliente — sacarás una bandeja de bollos esponjosos y mantecosos cada vez. Perfectos para el desayuno con mermelada, acompañando un tazón de sopa, o abiertos y rellenos de salsa de salchicha.

Instrucciones

1
Preheat your oven to ![450°F]. Line a baking sheet with parchment paper (or leave it unlined — a bare sheet gives a slightly crispier bottom).
2
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar until evenly combined.
3
Add the cold butter cubes to the all-purpose flour mixture. Using your fingertips, quickly press and smear the butter into the all-purpose flour until the mixture resembles coarse, shaggy crumbs with some pea-sized pieces of butter remaining. Work fast — the butter must stay cold. You can also use a grater to grate frozen butter directly into the all-purpose flour.
4
Make a well in the center of the all-purpose flour-butter mixture and pour in the cold buttermilk. Using a fork or spatula, stir and fold gently until the dough just comes together into a shaggy mass. Do not overmix — a few dry streaks are okay at this stage.
5
Turn the dough out onto a lightly floured surface. Gently pat it into a rough rectangle about 3/4-inch thick. Fold it in thirds like a letter (fold one side to the center, then the other side over the top). Rotate 90°, pat out again to 3/4-inch thick, and repeat the fold one more time. This lamination creates the flaky layers.
6
After the final fold, pat the dough to 1-inch thickness. Using a sharp 2.5-inch round biscuit cutter, press straight down — do not twist — and cut out biscuits as close together as possible. Press the scraps together gently and cut out remaining biscuits (these may be slightly less layered, but still delicious).
7
Place the biscuits on the prepared baking sheet so they are just barely touching each other (about 1/4-inch apart). This helps them rise tall and straight. Brush the tops lightly with buttermilk.
8
Bake at ![450°F] for 12–14 minutes, until the tops are deep golden brown and the biscuits have risen tall. Rotate the pan halfway through for even browning.
9
Remove from the oven and brush immediately with melted butter if desired. Let cool for 2–3 minutes, then serve warm.

Bollos de Suero de Leche

Pan29 min10 porcionesFácil

Sobre esta receta

Instrucciones

1
Preheat your oven to ![450°F]. Line a baking sheet with parchment paper (or leave it unlined — a bare sheet gives a slightly crispier bottom).
2
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar until evenly combined.
3
Add the cold butter cubes to the all-purpose flour mixture. Using your fingertips, quickly press and smear the butter into the all-purpose flour until the mixture resembles coarse, shaggy crumbs with some pea-sized pieces of butter remaining. Work fast — the butter must stay cold. You can also use a grater to grate frozen butter directly into the all-purpose flour.
4
Make a well in the center of the all-purpose flour-butter mixture and pour in the cold buttermilk. Using a fork or spatula, stir and fold gently until the dough just comes together into a shaggy mass. Do not overmix — a few dry streaks are okay at this stage.
5
Turn the dough out onto a lightly floured surface. Gently pat it into a rough rectangle about 3/4-inch thick. Fold it in thirds like a letter (fold one side to the center, then the other side over the top). Rotate 90°, pat out again to 3/4-inch thick, and repeat the fold one more time. This lamination creates the flaky layers.
6
After the final fold, pat the dough to 1-inch thickness. Using a sharp 2.5-inch round biscuit cutter, press straight down — do not twist — and cut out biscuits as close together as possible. Press the scraps together gently and cut out remaining biscuits (these may be slightly less layered, but still delicious).
7
Place the biscuits on the prepared baking sheet so they are just barely touching each other (about 1/4-inch apart). This helps them rise tall and straight. Brush the tops lightly with buttermilk.
8
Bake at ![450°F] for 12–14 minutes, until the tops are deep golden brown and the biscuits have risen tall. Rotate the pan halfway through for even browning.
9
Remove from the oven and brush immediately with melted butter if desired. Let cool for 2–3 minutes, then serve warm.