This delicious recipe is from the November 2001 issue of Martha Stewart Living.
- 6 cups all-purpose flour, plus more for dusting
- 2 teaspoons sugar
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- 1 1/2 teaspoons coarse salt
- 1 package (1/4 ounce) active dry yeast (1 scant tablespoon)
- 1/4 cup warm water
- 1 cup (2 sticks) unsalted butter, melted and cooled to 115 degrees
- 2 cups buttermilk, room temperature
In a medium bowl, whisk together flour, sugar, baking soda, baking powder, and salt; set aside. Sprinkle yeast over water; let stand until creamy looking, about 5 minutes.
In a medium bowl, combine 1 cup flour mixture, yeast mixture, melted butter, and 1 cup buttermilk; stir to combine. Add remaining flour mixture and buttermilk alternately, stirring between additions. When a sticky dough forms, cover with plastic wrap, and refrigerate for 2 hours.
Preheat oven to 450 degrees. Remove dough from refrigerator, and turn out onto a lightly floured work surface. Knead a few times; roll to a 1/2-inch thickness. Cut out with a 2 1/4-inch round biscuit or cookie cutter; place on baking sheet about 1 inch apart. Bake until golden on top and done in the middle, 12 to 15 minutes. Remove from oven; transfer to a wire rack to cool. Serve warm.