Buttermilk Biscuits

Ingredients:

  • 2 cups all-purpose flour, sifted
  • 1 Tbsp baking powder
  • 1 Tbsp plus 1 tsp sugar
  • 1 tsp salt
  • 6 Tbs cold unsalted butter, cut into several pieces
  • 1 cup cold buttermilk, divided
  • 2 Tbs melted butter, for brushing

Preheat the oven to 400 degrees.

In the bowl of a food processor, combine the flour, baking powder, salt, and sugar.  Pulse several times to combine well.  Add the butter and continue to pulse in 2-second increments, until the mixture resembles coarse crumbs with a few pea-sized pieces (about 5 pulses).

Transfer the mixture to a medium bowl, pour 3/4 cup buttermilk over it, and use a fork to mix for about 1 minute, or until the dough just comes together.

Turn the dough out onto a floured surface, knead with floured hands, and pat into a rectangle about 6×10 inches and 1-inch thick.

Fold the dough like a business letter (the righmost third over the center third, then the left third on top).  Turn the dough a quarter of a turn, pat it into another 6×10 inch rectangle, and fold it upon itself in thirds again.  Repeat one more time, then pat the dough into a 6×10 inch rectangle a final time.

Using a floured 2-3 inch biscuit cutter, cut the biscuits from the dough and place them about 1 1/2 inches apart on an ungreased baking sheet.  Pat the scraps into a 1-inch thick rectangle and cut more biscuits.

Brush the tops with some of the remaining buttermilk, and bake 15-20 minutes, or until the tops are just beginning to brown.

Makes 10-12 biscuits

From Pink Parsley Catering

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