August 29, 2009 | posted by AKW Jay
3 Cups Cake Flour – White Lily or pastry flour is fine too
2 Tbsp. Baking Powder
1/2 Tsp. Baking Soda
1 Tsp. Kosher Salt
1/3 Cup Unsalted Butter – Cold and cut into 1/2″ cubes
1 1/2 Cups Buttermilk – Cold
Preheat the oven: A super hot oven is critical when baking biscuits. Preheat the oven to 475° for a good 30 minutes.
Combine the dry ingredients: Combine the flour, baking powder, baking soda, salt and butter in a large bowl.
Cut the fat and flour: Work the butter into the flour with your hands for 2-3 minutes. Here’s the important part. Blend the dough until fat starts to make the flour crumbly. You want to still see large pieces of butter as well as small ones. If you can’t see chunks of butter and your mixture becomes mealy and dry, you’ve over belnded the dough.
Add the buttermilk: Add the cold buttermilk to the flour in thirds. You may need a bit more or less buttermilk depending on the weather. The biscuit dough should be a little wet when finished.
Flatten the dough: Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Flatten the dough with your hands until 1″ thick, no rolling pins needed! Cut the biscuits with a biscuit cutter and place on a baking tray. Brush each biscuit with melted butter.
Bake: Bake the biscuits for 8-9 minutes, until just golden on top. Brush with more butter once out of the oven.
Serve with honey and your fixin’ for some good eatin’!
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