Sunday, November 9, 2008
Fluffy and flaky, these biscuits are buttery even without adding butter.
yield: 14 biscuits
2 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
5 Tbsp cold butter, cut into small pieces
3/4 cup buttermilk
1. Preheat oven to 400°.
2. Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Add buttermilk to flour mixture; stir just until moist.
3. Turn dough out onto a lightly floured surface; knead lightly 4 or 5 times. Roll dough into a 1/2-inch-thick 9x5-inch rectangle; dust top of dough with flour. Fold dough into thirds (like folding a sheet of paper to put into an envelope). Repeat rolling and folding. Roll dough into a 3/4-inch thickness and cut into 14 dough rounds. Place dough rounds on a baking sheet. Bake at 400° for 12 minutes or until golden.