BEST BUTTERMILK BISCUITS

 

2 cups all purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

1 tablespoon sugar

½ teaspoon salt

½ cup cold unsalted butter, cut into pieces

¾ to 1 cup buttermilk

2 tablespoons heavy cream

 

1. Preheat oven to 450 degrees
2. Into a medium bowl, sift flour, baking powder, baking soda, sugar and salt.
3. Pour ingredients into a food processor, add the pieces of butter, add ¾ cup of buttermilk slowly while pulsing until mixture becomes a ball – you can add more buttermilk if needed.
4. Put ball on a lightly floured surface and gently knead just until dough is formed.  Pat into a round with your hands, about 1-inch thick.  With a floured 2-inch cutter, cut out rounds.  Do not twist cutter when cutting – straight down cut and straight back up.
5. Transfer biscuits to a parchment covered baking sheet.  Brush tops of biscuits with cream.
6. Bake for 10 minutes, or until golden.  If using convection (WHICH WE WILL DO) use less time – about 6 minutes.  Serve warm.  Makes 12 biscuits.

 

Equipment needed:  Baking sheet covered with parchment

                               Food processor with metal blade

                               Liquid measuring cup and dry measuring cups

                               Measuring spoons

                               Cutting board – small sharp knife

                               2-inch biscuit cutter