Buttermilk Biscuits

• 2 cups all purpose flour (may also do half and half of all purpose and cake flour for a lighter biscuit) (240 grams)
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp sugar
• 1/2 tsp salt
• 8 tbsp (one stick) COLD unsalted butter
• 3/4 cup COLD buttermilk

1. Preheat oven to 450
2. degrees with rack in the middle position.
3. Place dry ingredients into large mixing bowl and whisk together.
4. Grate stick of cold butter into flour. Toss with your fingers to separate butter shreds and coat each with flour.
5. Pour in buttermilk and mix together into a clump, but DON’T overwork it. you want the dough to just come together.
6. Transfer dough to a lightly floured surface (clean counter, cutting board, or pastry board) and gently work dough into a rough ball.
7. Using a sharp knife, cut the dough into fourths. Then cut the fourths into thirds. Gently shape those into circles, but don’t overwork it. you want to keep it kinda loose. As you’ll see in pictures below, I kinda keep mine triangular in shape. I like the points being a little crunchy. You can also pat the dough into a rectangle and use a biscuit cutter to cut into biscuits, but this is easier to me, and it keeps me from re-rolling out the dough to use it all. Every time you re-roll the dough, you’ll make the biscuits tougher.
8. Put the biscuits on a plate and refrigerate for 20-30 minutes. This is mainly to keep the butter cold. If you worked quickly, you may be able to skip this step, but if you were interrupted by kids while you were mixing the dough, you’ll want to do this to get that butter cold again.
9. Place on an uncreased baking sheet and bake for 10-12 minutes until tops are golden. Serve immediately.

So there are the biscuits I make. If you don’t have buttermilk, add a tbsp of white vinegar or lemon juice to regular milk and let it sit for five minutes and use that. You need the acid to get the rise. I know they’re not perfect circles, but I’m a home cook not a chef, and these are the way I like them. They’re also about the only biscuits my husband will eat. He does not like restaurant biscuits AT ALL.

Thanks for reading. I’ve started taking pictures and uploading everything I’m cooking lately, so I can make at least one post a week. I work and commute, so I only have time to write on the weekends. Happy eating!