Buttermilk Biscuits

Buttermilk Biscuits
The key to these ultra-fluffy, buttery biscuits is to work the dough as little as possible once you've added the liquid. ** See the recipe for Buttermilk Biscuits »**André Baranowski

The key to these ultrafluffy biscuits is to work the dough as little as possible once you've added the liquid. The biscuits partner nicely with the Tomato Gravy.

Buttermilk Biscuits
The key to ultrafluffy biscuits is to work the dough as little as possible.
Yield: makes 15 Large Biscuits

Ingredients

  • 7 12 cups flour
  • 3 tbsp. baking powder
  • 1 tbsp. sugar
  • 1 34 tsp. fine salt
  • 1 tsp. baking soda
  • 34 lb. unsalted butter, chilled and cut into small cubes
  • 2 cups buttermilk
  • 1 cup half and half

Instructions

  1. Heat oven to 375˚. Whisk together the flour, baking powder, sugar, salt, and baking soda in a large bowl. Add butter to the flour mixture and use your fingers to break apart butter pieces, while working them into the flour mixture, until pea-size pieces form.
  2. In a small bowl, whisk together the buttermilk and half and half. Pour the buttermilk mixture over the flour mixture and, using a rubber spatula, mix together the ingredients until just combined. Turn the dough out onto a well-floured surface. Pat the dough into a single mass and gently press it into a 1"-thick disk. Gently roll the dough once with a rolling pin to create a smooth surface. Using a 2 3⁄4" round cookie cutter, cut out biscuits and transfer them to a parchment paper–lined baking pan. Arrange the biscuits in the center of the pan so that their edges touch; this will help to keep them moist. Reroll the scraps and cut out more biscuits until all the dough is used. Bake until golden brown, 30–35 minutes. Transfer the baking sheet to a rack; let cool for 5 minutes before serving.