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.
Servings: Makes about 14 biscuits
  • 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
  • Directions
    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.

    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.

    From Back to the Table by Art Smith

    Nutritional Information
    97 calories, 3.7 grams fat, 2.3 grams saturated fat, 10 mg of cholesterol, 264 mg sodium, 13.7 grams carbohydrate, 2.0 grams protein, 0.3 grams fiber


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