I posted about these before here, but now I have a better picture that more accurately illustrates how perfect these biscuits are. Their power is pretty amazing: Geoff will eat ANYTHING for dinner without complaints as long as I make these biscuits too. A few days ago he was begging for brinner and I told him that we were having cauliflower soup instead. And when he brought out the usual pouty face, I told him I was making biscuits too, and he happily agreed that cauliflower soup was better than brinner. That's pretty much unheard of. So if you want someone to do something for you (like eat your food without complaining) these biscuits are a great way to get the job done! The only change I make to the recipe is to cut them into squares with my bench scraper instead of using a biscuit cutter. (Because I'm lazy, that's why).
Flaky Buttermilk Biscuits
Cooking a la Mode
2 cups all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt
5 Tbsp. chilled butter, cut into small pieces
3/4 c. buttermilk
3 Tbsp. honey
Preheat oven to 400°.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Do not over mix dough-- chunks of butter are fine. Chill mixture 10 minutes.
Combine buttermilk and honey, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir just until moist.
Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Re-roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 3-4 inch biscuit cutter to form dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper.
Bake at 400° for 12 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm with butter and jam.
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