Buttermilk biscuits

 

3 cups all-purpose flour – plus extra for dusting

2 ½ Tbsp sugar

1 ½ Tbsp baking powder

1 tsp salt

8 Tbsp (1 stick) cold unsalted butter, diced

2/3 cup buttermilk

½ cup whole or low-fat milk plus extra for brushing

 

Directions:

1.       Preheat the oven to 425°F.

2.      Blend or sift together the flour, sugar, baking powder, and salt.  Cut the butter into the flour until it forms pea-sized pieces.  Add the buttermilk and the milk.  Mix just to combine the ingredients.

3.      Roll the dough out to a 1-inch thickness on a lightly floured work surface, fold in half, turn, and repeat 3 or 4 times for a final thickness of 1 inch.  Cut the dough into rounds using a 3-inch cutter, rerolling and cutting the scraps until you have 12 rounds.

4.      Place the biscuits on an ungreased baking sheet.  Brush the tops with a little milk to make the tops shiny, if desired.  Bake until golden brown, 10-15 minutes.  Let cool on wire rack.