BUTTERMILK BISCUITS

These biscuits have a fine grain and soft crumb that make them perfect for breakfast with butter and honey or jam, or as the sidekick for classic chicken-fried steak and pan gravy.

2 cups all-purpose flour

2 teaspoons baking powder

3/4 teaspoon salt

1/2 teaspoon baking soda

8 tablespoons (1 stick) cold unsalted butter,

cut into small pieces

1 cup cold buttermilk

2 tablespoons unsalted butter, melted

Adjust the oven rack to the middle position and heat to 425 degrees. Grease and flour a 9-inch cake pan.

In a large bowl, whisk together the flour, baking powder, salt and baking soda. Cut the cold butter pieces into the flour mixture using a pastry cutter or the tines of a fork. Work the butter into the flour mixture until the mixture is coarse and resembles small peas or breadcrumbs.

Add the cold buttermilk all at once and toss the mixture together until combined and all the dry ingredients are incorporated. Knead inside the bowl or on a well-floured surface, turning 12 times. Pat or roll the dough into a rectangle about ½-inch thick. Cut into rounds with a cookie cutter and place the biscuits in the cake pan, allowing the sides to touch one another. Bake 15 minutes, or until very lightly browned. Remove from the oven and brush the biscuits with the 2 tablespoons melted butter. Makes 12-14 biscuits.

Per biscuit, based on 12: 169 calories (percent of calories from fat, 53), 3 grams protein, 17 grams carbohydrates, 1 gram fiber, 10 grams fat (6 grams saturated), 27 milligrams cholesterol, 290 milligrams sodium.

STYLING BY MERIDITH FORD / CONTRIBUTED BY CHRIS HUNT PHOTOGRAPHY