Serves: Makes 8 biscuits
- 2 cups unbleached all-purpose flour
- 1¾ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into ½-inch cubes
- ¾ cup buttermilk
- 1 large egg, lightly beaten
Procedures:It should take no time for you to whip up a bunch of these fluffy, tender biscuits to serve for breakfast, lunch or supper. In fact, the dough goes together so quickly that you can wait until the oven is fully preheated before you start mixing it.
Position a rack in the center of the oven and preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.
n a bowl, stir together the flour, baking powder, baking soda, and salt. Scatter the butter over the top and mix with a fork to coat the pieces. Using a pastry blender or two butter knives, cut the butter into the flour, scraping off any butter pieces. Continue cutting until the dough resembles a combination of crushed crackers and pea-sized butter pieces. Pour in the buttermilk and stir with a fork just until the batter holds together in a mass. Don't worry if there are dried bits of flour on the bottom of the bowl.
Turn the dough out onto a lightly floured work surface and gently knead just until it holds together. Pat the dough into a 7-inch round about 1 inch thick. Cut the dough with a biscuit cutter or water glass into 2½-inch circles. Transfer the rounds to the prepared baking sheet, spacing them about 2 inches apart. Repeat until all the dough is used up. Brush the tops with a thin coating of the beaten egg (you will not use all the egg).
Bake for 14 to 17 minutes, until firm to the touch and golden brown. Transfer the biscuits to a rack and let cool for at least 5 minutes. Serve warm or at room temperature.