Strawberry Shortcake Season

continued (page 2 of 2)

Buttermilk Biscuits

Makes 6 servings

Active time: 15 min
Total time: 40 min


1 1/2 cups all–purpose flour

1 1/2 tablespoons sugar

1 1/2 teaspoons baking powder

Rounded 1/4 teaspoon salt

1/4 teaspoon baking soda

1/2 stick (1/4 cup) cold unsalted butter, cut into 1/2–inch cubes

3/4 cup well–shaken buttermilk

1 tablespoon milk or cream for brushing biscuits


  • Put oven rack in middle position and preheat oven to 425°F.
  • Sift together flour, sugar, baking powder, salt, and baking soda onto a sheet of wax paper, then sift again into a bowl. Blend in butter with your fingertips until mixture resembles coarse meal. Add buttermilk and stir with a fork until a dough just forms (dough will be moist).
  • Turn dough out onto a well–floured surface and knead gently 6 times. Pat out dough on a floured surface with floured hands, reflouring surface if necessary, into an 8– by 5 1/2–inch rectangle. Trim all 4 sides with a knife, dusting knife edge with flour before each cut. Cut rectangle in half lengthwise, then into thirds crosswise to form 6 (2 1/2–inch) squares, flouring knife between cuts. Transfer biscuits with a metal spatula to an ungreased baking sheet, arranging them 2 inches apart, and brush tops with milk or cream. Bake until pale golden, 12 to 15 minutes, then transfer to a rack to cool to room temperature.

Kemp Minifie was wrapped up in all aspects of food at Gourmet magazine for 32 years, and is now part of the Epicurious team.

Subscribe to Gourmet