Buttermilk Biscuits

The key to keeping biscuits flaky is keeping that butter cold as you mix. A food processor guarantees this.

I’m not a fan of biscuits and gravy but I AM a fan of just plain biscuits (or biscuits with jam/egg/cheese/something else). These ones have no fancy bells and whistles, which makes them all the more perfect.

From Cook's Illustrated

Ingredients

1 cup/120 grams unbleached all-purpose flour
1 cup/120 grams plain cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
1/2 teaspoon salt
8 tablespoons (1 stick/113 grams) cold unsalted butter, cut into 1/4-inch cubes
3/4 cup/177 milliliters cold buttermilk

Preparation

Adjust an oven rack to the middle position and head the oven to 450 degrees.

Place the flours, baking powder, baking soda, sugar, and salt in a large bowl or the workbowl of a food processor fitted with the metal blade. Whisk together or process with six 1-second pulses.

If making by hand, use two knives, a pastry blender, or your fingertips to quickly cut in the butter until the mixture resembles coarse meal with a few slightly larger butter lumps. If using a food processor, remove the cover and distribute the butter evenly over the dry ingredients. Cover and process with twelve 1-second pulses.

If making by hand, stir in the buttermilk with a rubber spatula or fork until the mixture forms a soft, slightly sticky ball. If using a food processor, remove the cover and pour the buttermilk evenly over the dough. Process until the dough gathers into moist clumps, about eight 1-second pulses.

Transfer the dough to a lightly floured surface and quickly form into a rough ball. Be careful not to overmix. Using a sharp knife or dough cutter, divide the dough in quarters and then cut each quarter in half. Quickly and gently shape each pieces using a 1/3 cup measuring cup, and place on an ungreased cookie sheet.

Bake until the biscuit tops are light brown, 10 to 12 minutes. Serve immediately.