½cup(1 stick or 113 g) cold unsalted butter,, cut into 1/4-inch pieces
¾cup(178 mL) cold buttermilk1
Instructions
Preheat oven to 450 F. Line a baking sheet with parchment paper and set aside.
By Hand
In a large bowl, whisk together flour, baking powder, baking soda, sugar and salt.
Add cold butter pieces to the bowl and, working quickly, use a pastry cutter to cut the butter into the flour mixture.2 Continue until the mixture resembles sand with a few larger butter clumps.
Stir in the buttermilk using a spatula or wooden spoon. Mix just until combined and a slightly sticky ball forms. Do not over mix. Proceed with step #4 below.
Using a Food Processor
In the bowl of a food processor, add flour, baking powder, baking soda, sugar and salt. Pulse a few times in 1-second intervals until dry ingredients are combined.
Add cold butter pieces to the food processor.3 Cover and process with about a dozen 1-second pulses until the mixture resembles sand with a few larger butter clumps.
Pour buttermilk into the bowl of the food processor. Cover and process until large clumps of dough form, about eight 1-second pulses. Do not over mix.
Transfer dough to a lightly floured work surface and form into a flat disc. Be careful not to over work the dough. Gently press the dough down using your hands (or a rolling pin) until the dough is about 3/4-inch thick. Using a 3-inch biscuit cutter, cut out dough rounds and place on prepared baking sheet.4 Gather scraps and repeat once with remaining dough.
Bake biscuits at 450° F for 10 to 12 minutes or until the tops or light golden. Serve immediately.
Notes
Buttermilk substitute: In a liquid measuring cup, place one tablespoon white vinegar (or lemon juice). Pour milk into measuring cup up to the one cup mark. Stir gently and let stand for at least 5 minutes. Use 3/4 cup for this biscuit recipe.
No pastry cutter? Try using two butter knives to cut the butter into the flour mixture.
No food processor? Try using a box grater. Rub a stick of butter against the large holes over the bowl of dry ingredients.
Chilling biscuit dough: After cutting the biscuits in to rounds, place them on the baking sheet and cover the sheet with plastic wrap or aluminum foil. Chill for 2 hours before baking.
Freezing biscuit dough: Wrap dough rounds individually and store in a freezer bag in the freezer for up to one month.
Storing baked biscuits: Biscuits are best when eaten immediately after they are baked, but they can be stored in an airtight container at room temperature for up to 2 or 3 days. Reheat in a toaster oven for best taste.
Suggested tools:
Pastry cutter works well for cutting butter into dough.
Food processor makes combining ingredients quick and easy