Buttermilk Biscuits

[kirra]

Buttermilk Biscuits
Dorie Greenspan

Ingredients:

2 cups all-purpose flour
1 Tbsp baking powder
1/4 tsp baking soda
1 1/2 tsp sugar
1/2 tsp salt
6 Tbsp cold unsalted butter, cut into 12 pieces
3/4 cup cold buttermilk

Preparation:

Preheat the oven to 425ºF. Whisk the flour, baking powder, soda, sugar, and salt together in a bowl. Drop in the butter and, with your fingers or a pastry blender, rub it into the flour until you’ve got crumbs—some the size of flakes, some like baby peas. Add the buttermilk and stir; the mixture will be very sticky.

Reach into the bowl and knead the dough gently 3 or 4 times. Turn it onto a floured surface and roll or pat it into a circle about 1/2-inch thick. Use a 2-inch biscuit cutter to cut out as many biscuits as you can; gather the scraps, re-roll, and cut out more biscuits.

Transfer the biscuits to a foil-lined baking sheet and bake 15 to 18 minutes or until puffed and golden. Cool 5 minutes. Serve split. Makes 16.

Nutritional Info:
Per serving: 100 calories
13g carbs
2g protein
4.5g fat
10mg cholesterol.