Buttermilk Biscuits

Who doesn't love a flaky, buttery biscuit slathered with your favorite jam?  Or perhaps as the perfect companion for your bacon, egg, and cheese?  Oh, that's right, everyone does, duh.  Break out the flour and frozen butter, buttery goodness is in your near future.

I keep butter in the freezer for pastry dough and biscuits.  Remove from freezer and place in the fridge for 15 minutes before ready to use.  Otherwise, put the stick of butter on ice for 1 hour.

Buttermilk Biscuits

Makes 1 dozen biscuits
Total Time: 50 minutes

Ingredients:

2 cups all-purpose flour, plus more as needed
2 teaspoons baking powder
1 teaspoon fine salt
1/2 teaspoon baking soda
8 tablespoons (1 stick) cold/frozen unsalted butter, cut into 1/2" pieces
1 cup cold buttermilk

Directions:

1. Preheat the oven to 425ºF.  Line a baking sheet with parchment paper and set aside.

2. In a food processor, add the flour, baking powder, salt, and baking soda together.  Pulse 3-5 times.  Add in the butter pieces.  Blend until butter is pea-sized, about 1 minute.  Transfer mixture to a large bowl.  Drizzle in cold buttermilk and stir until a moist and shaggy dough forms.  It will be very sticky if you use your hands!

3.  Turn the dough onto a well-floured work surface.  Sprinkle the top of the dough and your hands with flour.  Gently form the dough into a 1-inch thick circle.

4.  Using a 2 1/2" round cutter (or glass jam jar!), cut out as many biscuits as possible.  Press straight down and do not twist.  Set the biscuits onto the parchment paper.  Reform the dough into the 1-inch thick circle and repeat until only scrapes remain.

5. Bake until the biscuits have risen and are golden brown, about 15-16 minutes.  Serve hot! or transfer to a wire rack and allow to cool if freezing.

Recipe adapted from Christine Gallary, Chowhound