Mar 25, 2011
Buttermilk biscuits are yet another food that I didn't grow up eating. We ate rolls (or buns) with meals but rarely biscuits. I'm sure I enjoyed them a time or two but they are not something that conjures up a whole slew of memories. Now that I've lived in the South for awhile, I've come to have quite the affinity for biscuits. I still don't make them at home all that often but I do enjoy eating them on occasion! After making this batch, I actually froze most of them to keep for when we have company so that I can serve them with breakfast.
from America's Test Kitchen Family Cookbook
1 cup all-purpose flour, plus more for workspace
1 cup cake flour
2 tsp. baking powder
1 tsp. sugar
1/2 tsp. baking soda
1/2 tsp. salt
1 stick unsalted butter, cut into small cubes and chilled
3/4 cup buttermilk, cold
1. Preheat the oven to 450 degrees with a rack in the middle space.
2. In the bowl of a food processor, pulse the flours, baking powder, sugar, baking soda, and salt until combined. Drop the butter over the top of the flour mixture and pulse to combine, about 12 1-second pulses.
3. Transfer the flour and butter mixture to a large bowl and carefully stir in the buttermilk using a rubber spatula until a soft, sticky ball forms.
4. Lightly flour a work surface and turn the dough out and form into a rough ball, working quickly. Using a sharp knife or floured biscuit cutters, cut the dough into 12 equal pieces. If using a knife, gently shape each piece of dough into a ball and place on an ungreased baking sheet. If using biscuit cutters, transfer directly to an ungreased baking sheet. Bake in preheated oven until tops are beginning to brown, 10-12 minutes.