Buttermilk biscuits

While I’m confident in my baking, I’m less so in my bread-making. However, I find these biscuits very achievable and satisfying.

Buttermilk Biscuits

Makes two big biscuits or four smaller ones

• 1 cup flour

• 1 TBS baking powder

• 1/2 scant TBS granulated sugar

• 1/2 TSP kosher salt

• 2.5 TBS cold butter, cut into tiny cubes or grated

• 1/2 cup buttermilk

How to make them

1. Preheat the oven 425 degrees Fahrenheit then whisk together the flour, baking powder, salt and sugar.

2. Crumble the butter into the dry ingredients until the butter is pea-size and incorporated throughout (it will be dry and crumbly at this stage).

3. Add the buttermilk to the dry ingredients and mix with a fork until combined. While you don’t want to add more liquid than you need to the dough, if it’s looking too dry and not forming, add more buttermilk in small doses at a time.

4. When ready, turn the dough out to a floured surface and loosely form into a rectangle - try not to handle the dough too much, you want to keep the butter cold.

5. After it rests, cut down the dough down the middle, then stack one piece on top of the other and press down. Repeat this one more time, then cover the dough with a towel and let sit for 30 minutes.

6. Re-form the dough into a more defined rectangle, then cut the dough into squares that are close in shape and size - for biscuit sandwiches, leave these big, for biscuits as a side, cut into four.

7. Place the biscuits on a parchment-lined baking sheet with some space between them and bake for 10-15 minutes, or until the tops are golden. Don’t over-bake.