Buttermilk Biscuits PDF

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Buttermilk Biscuits Recipe courtesy of Alton Brown, Food Network

2 cups all-purpose flour 4 tsp baking powder ¼ tsp baking soda ¾ tsp salt 5 Tbsp cold butter (from a stick, NOT a tub or container), cut into small pieces (Keep COLD) 2/3 – ¾ cup cold buttermilk

Heat oven to 450°F. Line a baking sheet with parchment paper or foil. Set aside. In large mixing bowl, combine flour, baking powder, baking soda and salt (you need BOTH chemical leaveners because buttermilk is an acidic ingredient). Using a pastry blender or fork, add butter into dry ingredients until mixture looks like crumbs or cornmeal. Make a well in the center and pour in the cold buttermilk. Start with the lower amount of buttermilk and stir it into the dough with a fork, just until the dough comes together. If there is a lot of dry ingredients remaining on the bottom of the bowl, add in another Tablespoon or two of buttermilk. Turn or pour the flour butter mixture onto a lightly floured surface, sprinkle a small dusting of flour on top of the dough and gently fold over itself 5-6 times (NOT MINUTES). The less extra flour and touching with your hands, the more tender and flaky the biscuits. Gently press into a 1-inch thick rectangle (measure the thickness with a clean ruler). Cut off the edges of the dough with a very sharp knife. Then cut the rectangular sized dough into 6 pieces. You can form the cut off edges into one last biscuit, although it will be worked more than the others, increasing the gluten and making it a bit tougher. Place the biscuits on the prepared baking sheet. You may want to use a spatula to help with this process. Bake until taller and light golden brown on the top, about 12-18 minutes (adjust time as needed depending on how your oven bakes—hot or not so hot). Serve immediately with jam, honey or butter. NOTICE the layers and flakiness. Makes 6-7 biscuits...