bread
Buttermilk biscuits
Cold fat, hot oven, do not twist the cutter.
25 min · While gravy happens, or a ham comes out.
Ingredients
- all-purpose flour2 cups
- baking powder1 tbsp
- kosher salt1 tsp
- cold butter, cubed6 tbsp
- cold buttermilk3/4 cup
Method
- 1
Flour, powder, salt. Cut in butter until pea-sized. Buttermilk, just to a shaggy dough.
- 2
Fold three times on the board. Stamp straight down — twisting seals the rise.
- 3
425°F 12–15 minutes until the tops are blond. Split, butter, meat or gravy. They are not a breadbasket after 20 minutes.