- 2 cups flour (White Lily All Purpose)
- 1 tbsp baking powder
- ½ tsp salt
- ¼ tsp baking soda
- 7 tablespoons chilled or frozen unsalted butter, grated into tiny shreds
- ¾ cup cold buttermilk
Preheat oven to 450-475 degrees F and grease a round backing dish. Set aside.
Whisk flour, baking powder, baking soda, and salt together in a large bowl. Add grated butter, mix into the flour with a pastry blender or fork.
Make a well in the center of the mixture. Pour cold buttermilk into the well and stir gently until just combined, don't overmix. Pour dough onto a work surface and pat it together into a rectangle
Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing the dough a total of three times.
Press the dough into a circle, at least 1/2 inch thick, I like 3/4 inch thick, using biscuit cutter, not a drinking glass or cup, cut out 4 to 5 biscuts. Place in the prepaired baking dish.
Bake about 15 minutes. Internal temp. should be 200 degrees.
This recipe is from Chef John's Biscuits
I have found these tips make good biscuits:
- Use butter, not shortening
- Use buttermilk
- Don't overmix after adding the buttermilk, it may take some practice to find what "don't overmix" means to you.
