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Buttermilk Biscuits

Photo: Robbie Caponetto, Iain Bagwell; Styling: Lydia Degaris Pursell
Hands-on time 15 mins
Total time 40 mins
Yield Makes 1 dozen
Use a 2-inch cutter to make John Egerton's biscuits smaller, if desired. Bake in batches.

Ingredients

  • 4 cups all-purpose soft-wheat flour, such as White Lily
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup cold butter, cubed
  • 2 cups buttermilk
  • Melted butter

How to Make It

  1. Preheat oven to 450°. Sift together first 4 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until mixture resembles small peas. Stir in buttermilk with a fork until dough forms a ball.

  2. Turn dough out onto a well-floured sheet of wax paper. Sprinkle dough with flour, and flatten into a disk. Cover, and chill 15 minutes.

  3. Remove wax paper, and turn dough out onto a well-floured surface; sprinkle with flour. Pat dough to 1/2-inch thickness. Cut with a 3-inch cutter, reshaping scraps once. Place biscuits 1 inch apart on an ungreased baking sheet.

  4. Bake at 450° for 10 to 12 minutes or until golden brown. Brush immediately with melted butter.