Prep 30 mins
Cook 15 mins
Adapted from Local Milk
- 2 cups king arthur unbleached cake flour (or unbleached AP flour)
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1⁄4 cup unsalted butter, cold
- 7⁄8 cup buttermilk (this is slightly less than 1 cup)
- Heat oven to 425 degrees.
- Mix the dry ingredients before cutting in the butter.
- I cut the butter in cold with my fingers, crumbling it until no pieces larger than a pea remain but there are still lots of nice little bits of butter.
- Pour in the buttermilk and mix with a wooden spoon until just well combined, no more, no less.
- After mixing scrape your biscuit dough out onto a well floured work surface.
- Sprinkle lightly with flour and dust your hands with flour.
- Use as little as you can to keep it from sticking to everything.
- Gently form it into a rectangle with the narrow end facing you.
- Roll this out to 1" thick with a rolling pin.
- Roll from the center using a light bouncing motion.
- Don't bulldoze the dough.
- A gentle touch is key.
- You can use your hands to pat it out instead of a rolling pin, but I prefer using a pin.
- Fold it into thirds by folding the farthest end towards you then folding it again, like a business letter.
- Turn clockwise.
- Roll this back out to about 1 1/2" thick and fold it in half.
- Turn clockwise once more, roll out, fold in half, and then form the dough into a nice round circle.
- Roll the circle out to about 1" thick.
- Cut biscuits using a floured biscuit cutter (tip: to get the flour to stick to the cutter I smear just a bit of biscuit dough on the inside of it and then flour it, reflouring after cutting each biscuit -- and remember, don't twist your biscuit cutter or you'll seal the sides).
- Place them on a parchment lined baking sheet.
- You can brush the tops of your biscuits with butter or cream if you want.
- Bake for about 15 minutes for 3" diameter biscuits.
- Cool slightly.
- Peel back the tender, flaky layers.
- Slather with cinnamon-sugar butter. Or jam. Or nothing.