- 3 C self rising flour (Hudson Cream if you can find it) Sift if it clumps at all.
- 1 teaspoon baking soda (this baking soda and powder isn’t really necessary if you’re using self-rising flour, but I just add some extra leavening because I want those biscuits tall)
- 1 teaspoon baking powder
- Pinch kosher salt
- 1 stick of unsalted butter
- 2 C (1 pint) buttermilk or enough to make a workable dough. Kefir works too.
Mix dry ingredients. Quarter the butter lengthwise, and flour the pieces so they don’t stick together. Cut the butter into tiny pats and toss them into the flour. The butter can also be frozen and grated but I didn’t like the texture of the resulting biscuit. Add buttermilk and mix lightly. Turn this very wet dough onto the floured counter and spread a bit. Sprinkle flour into it as you fold it onto itself and press it out again. You’ll want about a cup of flour handy on the bench for dusting. These sprinkled layers of flour make the biscuit cleave readily into two halves when baked.
When cutting your biscuits, a simple metal cutter is best. Cups or jars will press the dough and hinder raising. Also, just press straight down and come back up, no twisting. This also hinders raising. Place your biscuits touching. Even a biscuit needs a little help from its friends.
Bake at 450 degrees F for 15-20 minutes or until browned on top.
Makes a baker’s dozen.
*pro tip: use a baking tray with a lip so that butter won’t melt out into your oven. You want to keep any butter on the tray so you get that crispy bottom!
