The Atlanta Journal-Constitution
BUTTERMILK BISCUITS
4 cups all-purpose flour, chilled
2 tablespoons baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1 stick (1/2 cup) chilled unsalted butter, cut into small
cubes
2 cups chilled buttermilk, plus additional for brushing
Preheat oven to 400 degrees. In a large bowl, whisk together flour, baking powder, salt and baking soda. Add butter and rub in with fingertips until mixture resembles coarse meal. Gradually mix in 2 cups buttermilk; toss until dough just comes together in large clumps.
Gather dough into a ball. Pat out on floured work surface to 1/2-inch thickness. Sprinkle with a little flour and gently fold into thirds, like a letter. Brush off any excess flour. Turn the dough one-quarter turn, pat out into 1/2-inch thickness and fold again into thirds. Repeat the turning, the patting out and the folding once or twice more.
Pat out into 1/2-inch thickness. Using floured 2 1/2-inch cutter, cut out biscuits. Gather dough scraps; press out to 1/2-inch thickness and cut into more biscuits. Repeat until all the dough is used.
Transfer biscuits to 2 large ungreased baking sheets. Brush tops of biscuits with additional buttermilk. Bake until tester inserted into center comes out clean, about 18 minutes. Cool biscuits 10 minutes on a wire rack. Serve warm or at room temperature. Yield: About 21 servings
Per serving: 141 calories; 5 g fat; 3 g saturated fat; 14 mg cholesterol; 3 g protein; 20 g carbohydrate; 1 g sugar; 1 g fiber; 223 mg sodium; 94 mg calcium
Adapted from “Bon Appétit Fast Easy Fresh Cookbook,” by Barbara Fairchild