Buttermilk Biscuits

For ease, you can also make these biscuits in your food processor. Just pulse cubed (not shredded) butter into the dry ingredients until pea-sized, add the buttermilk, then pulse just until a dough forms; pat out and cut biscuits as usual.

Makes about 9 biscuits Total time: 45 minutes

WHISK:

2 1 1 1 2 1/4

STIR IN:

10

11/ 4 cups all-purpose flour cup cake flour

Tbsp. sugar

Tbsp. baking powder tsp. table salt tsp. baking soda

Tbsp. unsalted butter, frozen, then shredded on a box grater cups + 2 Tbsp. buttermilk Melted butter

Preheat oven to 425° with rack in upper third. Line a baking sheet with parchment.

Whisk together all-purpose flour, cake flour, sugar, baking powder, salt, and baking soda.

Stir in butter, then stir in buttermilk with a fork just until a dough forms.

Turn dough onto a lightly floured surface and gently knead just until it comes together; pat dough to 3/4- inch thick and cut with a

21/ 2- inch-round cutter, dipping in flour before making each cut.

Reshape dough scraps and cut remaining biscuits.

Place biscuits 3×3 on prepared baking sheet, barely touching one another.

Bake biscuits until golden, 17 minutes, brushing tops with melted butter in last 2 minutes.

Per biscuit: 291 cal; 14g total fat (8g sat); 36mg chol; 596mg sodium; 36g carb (1g fiber, 3g total sugars); 6g protein