I must have tried a six or seven biscuit recipes until I found this one. The right amount of butter and of course buttermilk make for flaky biscuits. The yield is over a dozen, so you can half the ingredients or freeze the unbaked biscuits you don’t need.
- 4 c. all-purpose flour, plus more for rolling and cutting
- 2 T. baking powder
- 1 t. baking soda
- 2 T. sugar
- 2 t. salt
- 2 sticks cold, unsalted butter, cut into pieces the size of an almond
- 1 1/2 c. buttermilk
- 2 T. melted butter for brushing biscuits before baking
Preheat oven to 450 degrees.
Measure flour, sugar, baking powder, baking soda and salt into a food processor. Pulse 3 times. Add butter; pulse until mixture is the texture of coarse meal. Add buttermilk and pulse just until dough is moistened and comes together. Turn dough out onto a lightly floured surface; knead until just combined. Press dough into a 1/2 inch thickness. Cut out rounds with a biscuit cutter. Transfer biscuits to baking sheet about 1 inch apart. Re-roll cut scraps to 1/2 inch thickness and cut out remaining biscuits. Brush tops with melted butter. Bake until golden 12 to 15 minutes.
