These biscuits from America’s Test Kitchen are super easy to make and make a simple bowl of soup or stew into a complete meal. The key to their flaky texture is using very cold butter and baking the biscuits before the butter warms up; as the biscuits bake under high heat the butter will melt resulting in super flaking biscuits. You can use fresh buttermilk but since it isn’t always readily available, I like to use a powdered version from King Arthur Flour. It stores perfectly in the freezer so I alway have it on hand. Simply add the powder in with the dry ingredients and you are good to go.
I particularly love them served alongside beef and red wine stew, Guinness stout beef and barley soup, or pumpkin soup with spicy pumpkin seeds. But of course you can always eat the biscuits by themselves or for breakfast topped with a bit of butter and jam. Maybe you should make a double batch……
1 cup all-purpose flour
1 cup cake flour
2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons cold butter, cut into 1/4 inch cubes and well chilled
3/4 cup cold buttermilk
- Preheat the oven to 450 degrees.
- Pulse the flours sugar, baking powder, sugar, baking soda, and salt in the bowl of a food processor fitted with a steel blade.
- Scatter the butter pieces evenly over the top of the flour mixture and pulse to combine, about 12 pulses.
- Transfer the mixture to a large bowl and add the buttermilk. Use a rubber spatula to fold the liquid into the flour until a soft and sticky dough forms.
- Turn the dough out onto a lightly floured board and quickly roll in into a rough ball. Do not over mix.
- Use a sharp knife to divide the dough into 12 even pieces. Using your hands, quickly form each piece into a ball and place on a large baking sheet.
- Bake for 10 to 12 minutes until the biscuits are browned and flaky.
Yields: 12 biscuits