Buttermilk Biscuits

Ingredients

• 2 1/2 cups (300 g) all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon granulated sugar
• 3/4 teaspoon fine salt
• 1/4 teaspoon baking soda
• 1/2 cup (113 g) cold unsalted butter, cut into 1/2-inch cubes
• 3/4 cup plus 2 tablespoons (210 ml) cold buttermilk
• 2 tablespoons (15 g) all-purpose flour, for shaping
• 1 tablespoon buttermilk, for brushing

Method

1. 1

   Step 1. Allow about 1 hour, including 15 minutes chilling after shaping, 15–18 minutes baking and a 5-minute rest. Use an 18-by-13-inch baking sheet, parchment, a bowl, pastry cutter or fingertips, and a bench scraper or knife. Heat the oven to 425°F. This recipe makes eight square American-style biscuits. For repeatable results, weigh the flour; if using cups, spoon it in lightly and level without packing.

2. 2

   Step 2. Whisk the 300 g flour, baking powder, sugar, salt and baking soda. Rub or cut in the butter until the mixture contains pea-sized flakes; keep it cold rather than blending to a paste.

3. 3

   Step 3. Pour in the 210 ml buttermilk and stir gently until a shaggy dough forms. Bring the loose crumbs together with your hands without kneading smooth.

4. 4

   Step 4. Dust the counter with the measured shaping flour, using only enough to prevent sticking. Pat the dough into a rectangle, fold it in thirds like a letter and turn a quarter turn. Repeat twice, then pat into an 8-by-4-inch rectangle about 1 inch thick. Cut into eight 2-inch squares with straight downward cuts. Transfer to the parchment-lined sheet about 1 inch apart and refrigerate for 15 minutes so the butter firms again.

5. 5

   Step 5. Brush the tops with the remaining 1 tablespoon buttermilk. Bake for 15–18 minutes, until well risen with golden tops and fully set centers; split a middle biscuit if needed to check for raw dough.

6. 6

   Step 6. Rest on the sheet for 5 minutes and serve warm. Do not taste unbaked dough.