Classic Buttermilk Biscuits

Makes 8 (2 1/2-inch) biscuits.

Note: If you don’t have buttermilk on hand, you can thin 1/2 cup plain yogurt with milk to make 3/4 cup, or stir a teaspoon of lemon juice into 3/4 cup milk and let sit for 10 minutes. From Kim Ode.

• 2 c. flour, plus more for dusting

• 1/2 tsp. salt

• 1 tbsp. baking powder

• 1/2 tsp. baking soda

• 6 tbsp. unsalted butter, frozen

• 3/4 cup cold buttermilk, plus more for brushing


Place oven rack in center position and preheat oven to 425 degrees.

In a large bowl, whisk together 2 cups flour, salt, baking powder and baking soda.

Grate the frozen butter using the large holes of a box grater. (No grater? Cut chilled butter into 1/2-inch cubes and freeze for 10 minutes.)

Add butter to flour and work in with your fingertips, pinching and fluffing, until butter is evenly distributed and dough looks shaggy. You can also use a pastry cutter.

Stir in the buttermilk until dough just begins to form a shaggy ball.

Turn dough out into a lightly floured surface and knead 2 to 3 times to make it come together. Quickly pat or roll it into a rectangle about 1 inch thick. Cut dough into thirds, then stack the three sections. Repeat the steps of rolling, cutting and stacking once more.

Now roll the dough into a rectangle about 1/2-inch thick. For round biscuits, press cutter straight down, taking care not to twist the cutter. Place biscuits bottom-side up on an ungreased baking sheet.

For square biscuits (which leave less waste) slice rectangle in half lengthwise, then each half into 4 pieces.

Brush biscuits with a little buttermilk. Bake for 12 to 14 minutes, or until golden. Serve immediately.

Nutrition information per serving:

Calories 200 Fat 9 g Sodium 455 mg

Carbohydrates 25 g Saturated fat 6 g Total sugars 1 g

Protein 4 g Cholesterol 25 mg Dietary fiber 1 g

Exchanges per serving: 1 ½ starch, 1 ½ fat.