INGREDIENTS:
- 2 cups (9 oz.) all purpose flour, plus more for dusting
- 1 Tablespoon sugar
- 1 Tablespoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 6 Tablespoons unsalted butter, very cold
- 1 cup COLD buttermilk
DIRECTIONS:
- Preheat the oven to 450
- Line a baking sheet with parchment paper
- In a bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk to combine.
- Cut the butter into small cubes and put into the flour mixture. With a pastry blender (or two forks) press the butter down to incorporate the butter into the flour. Work it in gently until the butter is mostly pea-size or smaller. The faster you do this step, the better. You want the butter to stay cold. (Note: this step can be done in a food processor instead)
- Gently add the buttermilk and stir just until combined. DO NOT OVERMIX. Dough will be slightly sticky.
- Dust a flat surface with a little more flour, dump out the dough and with a floured rolling pin, roll dough to 3/4 inch tall. Use a biscuit cutter, or the top of a glass cup to push straight down into the dough. Try to get about 5 or 6 biscuits cut, then gently put the scraps together (again being careful not to overwork the dough) and cut another 2-4 biscuits with the remaining dough.
- Put biscuits 2 inches apart on the baking sheet lined with parchment paper and bake until barely golden, 10-13 minutes. Do not overcook.
Note: Makes 8-10 biscuits. If you make smaller biscuits they will cook much faster – so watch out to make sure they don’t burn.
