Buttermilk Biscuits

Posted: Wednesday, June 10, 2009

2 cups all-purpose flour

Baking biscuits close together, with their sides touching, will help them rise higher and keep edges softer. These melt-in-your mouth biscuits were baked in a 10-inch round cake pan.

1-1/2 teaspoons sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

1/3 cup cold butter cut in pieces

3/4 cup buttermilk, plus more for brushing tops of biscuits

Preheat oven to 450 degrees. Place the flour, sugar, baking powder, salt and soda in the container of a food processor. Pulse a few seconds to combine. Add the butter and process until the mixture resembles coarse meal. Do not overprocess. Add buttermilk and pulse just until dough is moistened and pulls from sides of container. Turn dough onto a lightly floured surface and knead to combine, being careful not to overwork dough. With hands, pat dough to a 1-inch thickness. Cut out rounds with a floured 2-3/4-inch biscuit cutter. (Do not twist cutter as you cut out biscuits.) Place biscuits in a round 10-inch cake pan with sides of biscuits touching one another. Brush tops with buttermilk. Bake for 15 minutes, or until golden brown. Makes about 8 biscuits.



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