This recipe is adapted from the April, 2016 issue of Bon Appetit.
Biscuits can be made ahead of time and frozen on the baking sheet. Place frozen biscuits in a zipper-top bag. Bake from frozen and add several minutes to baking time.
- Prep Time: 20m
- Cook Time: 25m
- Total Time: 45m
- 3 1/2 c AP flour
- 2 1/2 tbsp. Baking powder
- 1/4 tsp. Baking soda
- 2 tsp. Salt
- 2 tsp. Sugar
- 1 c (2 sticks) cold butter, unsalted, cut into 1/2" squares
- 1 c Cold buttermilk
- 2 tbsp. Butter, melted, for brushing biscuit tops
- Preheat oven to 425F.
- In a large bowl, whisk together all dry ingredients. Add the cold chunks of butter. Using a pastry cutter (or 2 knives), cut butter in until the largest chunks are about the size of a pea. Gradually pour in the buttermilk, stirring with a fork. The dough will seem extremely dry.
- Pour dough out onto a large surface (I use a wooden board). Knead it together a couple of times, then pat into a square that is 1" high. It will still seem quite dry. It is ok to scrape any pieces that fall out into the pile.
- Using a bench scraper of a sharp knife, cut square into quarters. Stack the quarters, one on top the other, then pat or roll with a rolling pin into a rectangle that is 1" high. Cut the rectangle into 12 square biscuits, a grid 4 across and 3 down. Place the biscuits on a large baking sheet covered with a sheet of parchment paper, 2" apart. Place pan in freezer for 10 minutes.
- Remove baking pan from freezer. Brush biscuit tops with melted butter. Put biscuits in oven, and turn heat down to 400F. Bake until dark golden brown on top, about 20-25 minutes.