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Buttermilk Biscuits

Source of Recipe

From "Williams-Sonoma Comfort Food"


Recipe Introduction

"Crisp on the outside and tender on the inside, these flaky biscuits are so easy to prepare that you'll be tempted to whip up a batch to serve with every meal, be it a hearty breakfast of fried eggs and creamy grits, a hot soup lunch, or at supper alongside sliced baked ham."

List of Ingredients

â—¦ 1 cup all-purpose flour
â—¦ 1 cup cake flour
â—¦ 2 teaspoons baking powder
â—¦ ½ teaspoon baking soda
â—¦ ½ teaspoon kosher salt
â—¦ 6 tablespoons unsalted butter, chilled
â—¦ ¾ cup buttermilk
â—¦ Butter and honey for serving (optional)


Recipe

Preheat the oven to 400° F. Have ready an ungreased rimmed baking sheet.

In a bowl, sift together the flours, baking powder, baking soda, and salt. Cut the butter into tablespoons and scatter over the flour mixture. Using a pastry blender or two knives, cut the butter into the flour mixture just until the mixture forms coarse crumbs the size of peas. Add the buttermilk and stir just until the dough comes together. Knead the dough a few times in the bowl.

Turn out the dough onto a lightly floured work surface.
Using a light touch, pat out the dough into a round ¾-inch thick. Using a 2½-inch round biscuit cutter or cookie cutter, cut out as many rounds as possible. Place them 1 inch apart on the baking sheet. Gather up the dough scraps, pat them out again, cut out more dough rounds, and add them to the baking sheet. Bake the biscuits until they have risen and are golden brown, 18 to 20 minutes. Serve hot with butter and honey, if desired.


Makes 6 to 8 biscuits



• Change It Up:
For savory biscuits, stir ½ cup (2 ounces) shredded sharp Cheddar cheese, 1½ tablespoons minced fresh chives, and ¼ teaspoon freshly ground pepper into the flour and butter mixture before adding the buttermilk. You may need to use a little more buttermilk. The biscuits won't rise as high, but they will still be delicious.