Buttermilk Biscuits - The Hearty Vegetable

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Makes 10-12 biscuits

-2 Cups all-purpose flour
-1 tsp. baking soda, divided
-1 ½ tsps. cream of tartar
-1 tsp. salt
-8 Tbs. unsalted butter, ice cold and cut into small cubes
-¾ Cup buttermilk plus more for brushing, ice cold

Before baking, keep the ingredients and bowl cold. Helps create those flakey layers! 
-Preheat oven to 425 degrees F.
-Line a baking sheet with parchment paper.
-In a small bowl, whisk ¾ tsp. baking soda and 1 ½ tsps. cream of tartar to make your own baking powder. Reserve 2 tsps. of       the baking powder. Discard the remaining baking powder.
-In a large bowl, whisk flour, the 2 tsps. baking powder, ¼ tsp. baking soda and salt.
-Cut butter into the flour mixture using a pastry blender or your fingertips until the largest pieces are about pea-sized and the smallest pieces look like crumbs. If the butter starts to soften, put the mixture into the freezer for a few minutes.
-Make a well in the center of the flour mixture.
-Pour in the buttermilk and stir until just combined. The dough will be shaggy. Don’t add more buttermilk.
-Turn the dough onto a lightly floured surface and pat into a rectangle.
-Fold the dough into thirds like a letter. Turn the dough a half turn; gather crumbs and pat back into a rectangle. Repeat two more times.
-Using a floured rolling pin, roll dough to about an inch thick.
-Using a biscuit cutter or a wide-mouthed glass, press straight down to punch out 10 to 12 biscuits and transfer to the baking sheet.
-Press your thumb into the top of each biscuit.
-Brush the tops of the biscuits with buttermilk.
-Bake until golden brown, about 15 minutes.
-Serve hot with butter.

Adapted from Chef John’s buttermilk biscuits.