created: 2005-01-23 01:27:02
servings: 12 biscuits
This recipe produces the fluffiest, tangiest biscuits I've ever had, mostly because it uses a lot more buttermilk than most recipes and plenty of baking powder. It's from Cook's Illustrated. You can freeze leftover biscuits in a ziplock and reheat them by wrapping them in foil and putting them in a 425 degree oven for about 10 minutes.
2 cups (10oz) ubleached all-purpose flour 1 tbsp double-acting baking powder 1 tbsp sugar 1 tsp salt 1/2 tsp baking soda 4 tbsps cold unsalted butter, cut into 1/4 inch cubes 1 1/2 cups cold buttermilk, preferably low-fat additional 2 tbsps melted butter for brushig tops, and some flour 1. Pre-heat oven to 500. Spray 9-inch round cake pan with cooking spray. 2. In a food processor, pulse flour, baking powder, sugar, salt, and baking soda to combine, about 6 1-second pulses. Scatter butter cubes over dry ingredients and then pulse until mixture resembles coarse cornmeal, 8 to 10 1-second pulses. Transfer to medium bowl. Add buttermilk and stir until just incorporated. The dough will be very wet and slightly lumpy. 3. Using a 1/4 cup measure greased with cooking spray, scoop dough and drop onto a plate or baking sheet covered with flour. Roll gently in flour to coat and form a ball with it in your hands. Shake off excess flour and place in cake pan. Repeat 12 times, putting 9 around the edge and 3 in the middle. Brush tops gently with melted butter. 4. Bake 5 minutes, then reduce temperature to 450 and bake until biscuits are deep golden brown, about 15 minutes. Coll in pan 2 minutes, than invert biscuits onto plate or kitchen towel, turn them right side up, split them apart. Cool another 5 minutes or so before eating, or they will be too damp in the middle.