Boarding House Biscuits

Recipe created by Art Smith

From Back to the Table by Art Smith

	Sometimes I am served biscuits that are so tall, they remind me of birthday cake. They're okay, but they aren't like the biscuits my grandmother made for me as a kid, the kind that she used to stack in tall heaps at her boarding house. Real biscuits should have a slightly crunchy crust with a soft interior—just like these.
	INGREDIENTS
	1 cup all-purpose flour 1 cup cake flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 4 tablespoons (1/2 stick) unsalted butter, cut into 1/2-inch cubes 3/4 cup buttermilk, as needed Position a rack in the center of the oven and preheat to 400 degrees F. Whisk the all-purpose flour, cake flour, baking powder, baking soda, and salt in a medium bowl. Using a pastry blender, cut in the butter until the mixture is crumbly with a few pea-size pieces of butter. Stir in enough of the buttermilk to make a soft, sticky dough. Turn out onto a lightly floured work surface. Quickly knead the dough just until it comes together; do not overknead. Pat or roll out the dough until it is 1/2-inch thick. Using a 2 1/2-inch biscuit cutter, cut out biscuits and place 1 inch apart on an ungreased baking sheet. Gather up the scraps, knead briefly, and repeat until all the dough has been used. Bake until golden brown, about 18 minutes. Variations: Biscuits with Cheddar, Chives, and Pepper Cut up 1/2 cup grated Cheddar cheese into the flour mixture with the butter. Add 2 tablespoons finely chopped chives and 1/2 teaspoon coarsely cracked black pepper, then stir in the buttermilk.