Directions

Note: If you want layers in your biscuits, fold the dough into 3rds, like a letter and then cut out, being careful not to overwork the dough. 

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Add the flour, salt, sugar and leaveners to the food processor and pulse to combine. Add the cubed butter, pulse until incorporated, then add to a large mixing bowl. 

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Using a wooden spoon, gradually mix the cold buttermilk into the flour, flipping over the dough with your spoon to work the buttermilk into the dry crumbs on the bottom. Once all of the flour mixture is wet, use the edge of your spoon and cut into the dough to mix thoroughly, being careful not to over-mix or biscuits will be dense. 

 

Scrape out onto a lightly floured surface and shape into about a 1 1/4 inch thick disc. Lightly dust top of dough (if needed), cut out biscuits and arrange very closely together (just touching) on a baking sheet lined with parchment paper.

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Set your oven to 400F and place the biscuits in refrigerator while pre-heating (about 15 minutes). Brush the tops with cold buttermilk and bake in the center of the oven until nicely browned on top and the internal temperature reaches 200F-205F, 15-17 minutes. Remove from the oven and brush with melted butter (optional). Makes 12 biscuits.

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