Best Buttermilk Biscuits
By Carolyn Fisher
Ingredients:
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp sugar
1/2 cup (1 stick) frozen, unsalted butter
1 cup buttermilk
Instructions:
- Line a sheet pan or cake pan with parchment paper
- Preheat oven 425 degrees F (220 degrees c.)
- Whisk all dry ingredients into medium bowl
- On a box grater’s largest holes, grate frozen butter into dry ingredients
- Toss well to distribute
- Make a well in the center of mix, add buttermilk
- Stir until dough is well-mixed and soft
- On a lightly floured surface roll dough into a rectangle; roughly 9” x 7”
- Fold the rectangle in thirds (like a letter)
- Repeat once more
- Roll the dough out again into a 9” x 7” rectangle 1/2 inch thick
- With a 2 1/2 in round biscuit cutter, cut 8 biscuits
- Cut straight down and lift up — do not twist cutters
- Brush biscuits with a little buttermilk
- Place in prepared pan so that biscuits are touching each other; this supports them and helps them to rise
- Put into freezer for 5 minutes
- Bake for 12- 15 minutes