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Buttermilk Biscuits
Makes 6 servings
Active time: 15 min
Total time: 40 min
INGREDIENTS:
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
INSTRUCTIONS:
- 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.
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