Bollos de Suero de Leche
Pan29 min10 porcionesFácilSobre 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.
