Buttermilk Biscuits
Martha Stewart Living, Feb 2007
Prep time: 5 min Total time: 35 min.
Makes 8
2 cups flour (I usually do about 1/3 all purpose and the rest whole wheat)
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teas salt
1/2 cup (1 stick) cold butter, cut into small pieces
1/2 c buttermilk, plus extra for brushing
1/2 c heavy cream
1. Preheat oven to 375*. Whisk together, flour, baking powder and soda, and salt. Cut in butter. Might need to use hands until mixture resembles coarse meal. Add liquids; stir to combine.
2. Turn out dough into a lightly floured surface, pat into 6 1/2-inch round (about 1 inch high.) I just tear sections out, about 2 1/2 inch rounds (she calls to use a cutter- but I don't have one.) Transfer to baking sheet lined w/ parchment paper, spacing about 1 inch apart. (I use stonewear and don't use any paper). Brush tops with buttermilk. Bake until tops are golden brown, 22 to 24 minutes. Transfer biscuits to a wire rack and cool. (If you use stonewear it will take a bit longer than the suggested time.)