Saturday, 26 June 2010


Hot, Flaky Buttermilk Biscuits

makes about 10; can easily be doubled


■2 1/2 cups unbleached all-purpose flour
■2 teaspoons baking powder
■1/4 teaspoon baking soda
■1 1/2 teaspoons salt
■1 tablespoon sugar
■1/2 cup butter (1 stick), shortening, or both, chilled
■1 cup buttermilk plus a few tablespoons more if needed, chilled
■1 tablespoon butter, melted

1.Preheat oven to 485 degrees.
2.Sift dry ingredients into a large bowl.
3.Cut in the butter/shortening with a pastry blender or fork until it is in pieces the size of large and small peas.
4.Stir in the buttermilk with a fork until the dough starts to come together. Using your hands, knead the dough inside the bowl to incorporate all the flour. The dough should be sticky; add more buttermilk if it is too dry.
5.Turn the dough out onto a floured surface and fold over itself 2 or 3 times to make layers.
6.Roll out dough with a floured rolling pin or pat with hands to 3/4 inch thickness.
7.Cut out rounds of dough with a 3 inch biscuit cutter (don’t twist!) and place on a baking sheet so they almost touch. Push the scraps together and cut once more, then place the last of the scraps on the pan.
8.Bake for 9-12 minutes until golden brown, checking about halfway to rotate pan.
9.Brush biscuit tops with melted butter right after removing from the oven. Serve hot.

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