Martha Stewart Living, September 2001
Yield Makes about 3 dozen
- 3 cups unbleached all-purpose flour, plus more for dusting
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 10 tablespoons (1 stick) unsalted butter, chilled and cut into pieces, plus 8 tablespoons, melted, for brushing tops
- 1 cup plus 2 tablespoons buttermilk
- Preheat oven to 425 degrees. Line two baking sheets with Silpats or parchment paper.
- In a large bowl, sift together flour, baking powder, baking soda, and salt.
- Using a pastry cutter, two knives, or your fingertips, blend in 10 tablespoons chilled butter pieces until the mixture resembles coarse meal. Stir in buttermilk, and mix until dough holds together. Turn dough out onto a lightly floured surface, and knead briefly until smooth. Roll out the dough to a 1/2-inch thickness, and cut into rounds using a 2-inch biscuit cutter.
- Place biscuits on prepared baking sheet. Prick the tops with a fork, and brush with melted butter. Bake until just lightly golden, 12 to 15 minutes. Transfer biscuits to a wire rack to cool.
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