Pairs with Compton Family Wines Chardonnay
- 3 cups all-purpose flour
- 1 ½ tablespoons baking powder
- 2 teaspoons salt
- 1 stick of unsalted butter, very cold and cubed
- 1 ¼ cup buttermilk
Preheat oven to 450 degrees. Place the flour, baking soda, and salt together in a large bowl or in a food processor. Whisk or pulse until combined. Add the cold cubed butter and cut into the dry ingredients with electric mixer, pastry cutter or by pulsing several times in the processor. The mix should form coarse crumbs.
In the large bowl make a well in the center of the dry ingredients. Pour in buttermilk, stir or mix together until just combined- DO NOT overwork the dough.
Turn the dough onto a lightly floured work surface; with your hands gently press together and flatten, about ½” to ¾” inch high. Cut into circles; use whatever size cutter you have, but DO NOT twist the cutter as you press down. Twisting will seal off the biscuit edges, preventing the biscuits from rising. Makes about 9-10 biscuits.
Bake close together, this helps them rise nice and tall. I prefer a cast-iron skillet, but a sheet pan works too. Bake until golden brown.
Note- You can put the flour and butter in the freezer for 30 minutes so they will be very cold. The buttermilk needs to be very cold too. DO NOT OVER WORK THE DOUGH and your biscuits will be fluffy.