>>7013942Best biscuit recipe I've ever found:
Mile-High Buttermilk Biscuits
Cook’s Illustrated, July/August 2004
2 cups / 283 grams AP flour
1 T double-acting baking powder
1 T sugar
1 tsp salt
1/2 tsp baking soda
4 T cold unsalted butter, cut into 1/4" cubes
1 1/2 C cold low-fat buttermilk
1 cup (5 oz) all-purpose flour, distributed on a big plate
2 T unsalted butter, melted
Preheat oven to 500F. Grease a 9" round cake pan. Also grease a 1/4-cup disher.
Flour, baking powder, sugar, salt and baking soda to the bowl of your food processor. Pulse a few times to combine. Scatter the butter evenly over the dry ingredients then pulse 8-10 times, or until the mixture resembles coarse cornmeal. Dump the contents of the food processor into a large bowl and add the buttermilk. FOLD with a rubber spatula just until everything is incorporated (the dough will be quite wet and sticky and somewhat lumpy).
Using the 1/4 cup disher and working quickly, scoop level 1/4 cup mounds of dough, roll them in the plate of flour. Shake off the excess flour and place in the prepared cake pan. Repeat with the remaining mounds of dough, fitting 9 biscuits around the outer edge of the pan and 3 in the middle.
Gently brush the top of each biscuit with some of the melted butter (don’t press down and flatten them). Bake for 5 minutes, then reduce the oven temperature to 450 F and continue baking for another 13-15 minutes, or until the biscuits are deep golden brown.
Remove the pan from the oven and let the biscuits cool for 2 minutes, then invert them onto a clean kitchen towel. Flip the biscuits over and break them apart. Allow to cool 5 minutes longer before serving.
(Note: Store leftovers in a resealable plastic bag and reheat at 475 F for 5-7 minutes.) HA. LEFTOVERS. AS IF.
Makes 12 biscuits
