Buttermilk Biscuits

Light and fluffy, these American favorites are best served straight from the oven with plenty of butter.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell.

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Ingredients

2 1/3 cups all-purpose flour, plus more for kneading		3/4 tsp salt
1 1/2 tbsp sugar		6 tbsp butter chilled, cut into thin slices
2 tsp baking powder		1 cup plus 2 tbsp buttermilk, plus more for glazing the tops
3/4 tsp baking soda

Total: 30 min (Quick)

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1
Preheat the oven to 425°F (220°C). Have an unbuttered 10in (25cm) round cake pan ready.
2
Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl. Use your fingertips to rub in the butter until the mixture resembles fine crumbs (or cut in the butter with two knives).
3
Add the buttermilk and stir, adding a little more buttermilk if needed, to make a soft dough.
4
Turn the dough out onto a lightly floured work surface. Knead once or twice, then gently shape into a rectangle about 1in (2.5cm) thick. Using a 2 1/2 in (6cm) round cookie cutter, cut out the biscuits and place them in the cake pan with the sides of the biscuits touching. Gather up the scraps, knead together gently, and cut out the remaining biscuits, discarding any scraps.
5
Brush the tops with buttermilk. Bake for 15–20 minutes, or until the biscuits are risen and the tops are golden.

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