Old-fashioned buttermilk biscuits
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | All-purpose flour |
| ½ | cup | Cake flour |
| ½ | teaspoon | Salt |
| 2 | teaspoons | Baking powder |
| ½ | cup | Cold unsalted butter |
| 34 | cups | Buttermilk or more |
Directions
Preheat the oven to 450F; set rack in middle level. Prepare biscuit dough.
COMBINE THE FLOURS, salt and baking powder in a mixing bowl and stir well to mix. Rub in the butter by hand or with a pastry blender until the mixture is mealy. Stir in ¾ cup of the buttermilk with a fork and continue stirring gently until the dough begins to hold together. (If the dough is dry, add more buttermilk, 1 tablespoon at a time.) Sprinkle the work surface generously with flour and scrape the dough onto it. Fold the dough over on itself two or three times. Use the dough immediately . Pat dough into a 6-by-12- inch rectangle and cut into eight 3-inch biscuits with a sharp, floured knife. Transfer to a parchment-lined cookie sheet.
Paint tops with buttermilk. Bake for 10 to 15 minutes, until well risen and golden.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini