A biscuit to me is one of the best vessels for almost anything, savory to sweet, sandwich to dessert. With minimal ingredients and labor, this biscuit recipe is so simple and quick, you'll have mouths watering in under an hour.
- 2 c cake flour
- 2 c ap flour
- 1/2 lb butter, cubed
- 1 tbsp baking powder
- 1 tbsp kosher salt
- 1 tsp baking soda
- 1-1/2 c buttermilk
- Combine all dry ingredients into food processor. Pulse a few times to get all ingredients incorporated.
- Add in your chilled, cubed butter while slowly pulsing, to make a streusel-like texture. (Do not over mix. you will cream the butter too much... we aren't making cookies here).
- Transfer mixture into a large mixing bowl. Create a well (large divot). Pour in your buttermilk and slowly incorporate into your dry mixture. the best way is with your hands so you can feel the texture through your fingers. A wooden spoon will do the trick too.
- Once you have reached your shaggy-mass of a mixture, go ahead and dump it onto a large cutting board or your kitchen counter. Roll out to about 3/4" thick.
- Grab your favorite cookie cutters, whether they be round, square or in the shape of a football, any will do. We went with the conventional circle cutter.
- Grab some of that left over buttermilk in your fridge that you don't know what to with and brush some on top of your biscuits.
- No need for parchment here. Go ahead and throw these babies onto your Baking Steel (be careful) and set the timer for 14 minutes. You are looking for golden brown on top and bottom, which the Baking Steel provides nicely for you.
Look what you can do with these beauties...
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