Buttermilk Biscuit Dough

This buttermilk biscuit recipe is a stand-alone taste treat too, but it’s versatile enough to enjoy with jam, apple-butter or a little butter.

• 1 ¾ cup all purpose flour (and more for rolling)
• 2 tsp. baking powder
• 1 tsp. granulated sugar
• ½ tsp. baking soda
• ½ tsp. salt
• 6 Tbsp cold butter, cut into ½ inch pieces
• ¾ cup cold, well-shaken buttermilk

Preheat oven to 450 F. Line a large rimmed baking sheet with parchment.

In a large wide bowl, combine the flour, baking powder, sugar, soda and salt.  Using a pasty blender or your fingertips, cut in the butter until the mixture resembles coarse meal with some pea-size lumps.  (The flour and butter mixture can be refrigerated in a zip-top freezer bag for up to 1 week, or frozen for up to 1 month.  If frozen, thaw at room temperature for 30 minutes before proceeding with the recipe.)

Using a rubber spatula, stir in the buttermilk, just until the flour mixture is moistened.  Do not over-mix.  The dough should just come together, and it will be sticky.  Transfer the dough to a floured work surface and gently knead 6 to 8 times, dusting lightly with flour if needed to keep it from sticking.

On a floured surface, pat the dough into a 4×8 inch rectangle.  Use a 2” cookie cutter for rounds or a large, floured knife, cut the dough into eight 2-inch square biscuits.  When making round biscuits gently re-form the cuttings to use up the dough.

Place them on the baking sheet, about 2 inches apart.  Bake until golden brown, about 12-15 minutes.  Let cool about 10 minutes before serving.

(Adapted from Fine Cooking magazine, Aug/Sept 2013)