2 cups unbleached all-purpose flour, plus more for dusting the board
1/4 teaspoon baking soda
1 tablespoon baking powder (use one without aluminum)
1 teaspoon kosher salt
or 1 teaspoon salt
6 tablespoons unsalted butter, very cold
1 1/4 cup buttermilk (approx..)
• Preheat your oven to 450°F.
• Combine the dry ingredients in a mixing bowl, or in the bowl of a food processor.
• Cut the butter into chunks and cut into the flour until it resembles coarse meal.
• If using a food processor, just pulse a few times until this consistency is achieved.
• Add the buttermilk and mix JUST until combined.
• If it appears on the dry side, add a bit more buttermilk. It should be very wet.
• Turn the dough out onto a floured board or floured granite countertop. • Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it’s about 1/2” thick. Fold the dough about 5 times; gently press the dough down to 1 inch thick.
• Use a round biscuit or cookie cutter to cut into rounds. You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
• Place the biscuits on a cookie sheet -- if you like soft side, put them touching each other.
• If you like “crusty” sides put them about 1-inch apart -- these will not rise as high as the biscuits put close together. (Something to do with physics) • Bake for about 10 to 12 minutes -- the biscuits will be a beautiful light golden brown on top and bottom.
• Do not over-bake. Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.