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Ingredients
1 3/4 cups all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted cold butter, divided
3/4 cup buttermilk
Instructions
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted cold butter, divided
3/4 cup buttermilk
1. Preheat oven to 450F and grease a baking sheet.
2. Sift 1 1/2 cups flour, baking powder, baking soda and salt into a bowl. Add 7 tablespoons butter, working with your fingers, until the mixture has no lumps.
4. Stir in buttermilk and let mixture stand a few minutes.
5. Sprinkle remaining 1/4 cup flour on a board or waxed paper. Dip your hands into flour, then scoop up wet dough, adding only enough flour to make it manageable. Pat dough into a rectangle about ½-inch thick on floured surface. Dip a 2-inch glass or a cookie cutter into flour and then into dough, cutting circles and placing them on the baking sheet, 1 inch apart. Repeat with remaining dough, molding any scraps into circles. Prick tops of biscuits with tines of a fork.
6. Melt remaining 1 tablespoon butter in a small saucepan or microwave and brush on biscuit tops. Bake 8 to 10 minutes, until golden. Yield: about 12 biscuits.
By Joan Nathan, "Relish the American Table," March 5, 2006
Nutritional Information
2. Sift 1 1/2 cups flour, baking powder, baking soda and salt into a bowl. Add 7 tablespoons butter, working with your fingers, until the mixture has no lumps.
4. Stir in buttermilk and let mixture stand a few minutes.
5. Sprinkle remaining 1/4 cup flour on a board or waxed paper. Dip your hands into flour, then scoop up wet dough, adding only enough flour to make it manageable. Pat dough into a rectangle about ½-inch thick on floured surface. Dip a 2-inch glass or a cookie cutter into flour and then into dough, cutting circles and placing them on the baking sheet, 1 inch apart. Repeat with remaining dough, molding any scraps into circles. Prick tops of biscuits with tines of a fork.
6. Melt remaining 1 tablespoon butter in a small saucepan or microwave and brush on biscuit tops. Bake 8 to 10 minutes, until golden. Yield: about 12 biscuits.
By Joan Nathan, "Relish the American Table," March 5, 2006
Per biscuit: 140 calories, 6g fat, 2g prot., 14g carbs., 0g fiber, 250mg sodium.
