Ingredients

The following ingredients have 10 Servings
  • 2 cups unbleached all-purpose flour (plus more for dusting the board)
  • 1 ⁄4 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1 teaspoon table salt
  • 6 tablespoons unsalted butter (very cold)
  • 1 cup buttermilk
  • Optional: 1/2 cup sugar for topping (honey, or butter)

Instruction

  • Preheat oven to 450F, with rack on middle position. Line a large baking sheet with parchment paper or silicone baking mat.
  • Combine flour, baking soda, baking powder, and salt in a bowl (or bowl of a food processor.) Using a pastry cutter or a food processor, cut the butter into chunks and cut into the flour mixture until it resembles course meal. If using a food processor, just pulse a few times until this consistency is achieved. Gently add the buttermilk and fold with a rubber spatula just until combined wet/dry ingredients are combined - don't overmix. If it's too dry, add a bit more buttermilk. Dough should be relatively wet.
  • Turn the dough out onto a floured board. Gently, use your hands to pat dough out until it's about 1/2" thick (do not use a rolling pin; it will help to have a little bowl of oil and coat your palms with oil) Use your hands to fold the dough 5 times into a ball and then gently press the dough to 1" thick.
  • Use a round cutter to cut dough into rounds. (Leftover scraps can be made into a few more, but they will not be as tender, due to extra handling.) Place the biscuits on a cookie sheet. For soft edges, place them touching each other. For crusty edges, place them 1 inch apart.
  • Bake for about 10-12 minutes or until biscuits are light golden brown on top and bottom. Do not overbake. Serve warm; top with sugar if desired.