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Buttermilk Biscuits 


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You will need a food processor, food scale, rolling pin, parchment paper, 

2 1/2 inch, round cutter and a food thermometer. 

1 pound  all-purpose flour

1 1/2 teaspoons salt 

1 tablespoon sugar

1/2 teaspoon baking soda

1 tablespoon "double acting" baking powder

6 ounces (weight) unsalted butter, very cold, cubed

13 ounces (weight) whole buttermilk, very cold


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Add the flour, salt, sugar and leaveners to the food processor and pulse to combine. Add the cubed butter, pulse until incorporated, then add to a large mixing bowl. 

Make a well in the middle and pour in the cold buttermilk. Using a wooden spoon, mix the flour into the buttermilk in a circular motion to form the dough. Scrape out onto a lightly floured surface and press into a rectangular shape. Fold into 3rds/letter shape and press into an oblong shape about 1 1/4 inch thick. This will create layers during baking. Press the bottom of cutter into some flour (to prevent sticking), cut out biscuits and arrange very closely together (just touching) on a baking sheet lined with parchment paper. Don't twist the cutter when cutting out, or biscuit dough can crimp and not rise properly. 


Set your oven to 400F and place the biscuits in refrigerator while pre-heating (about 15 minutes). Brush the tops with cold buttermilk and bake in the center of the oven until nicely browned on top and the internal temperature reaches 200F-205F; 15-17 minutes. Remove from the oven and brush with melted butter (optional). Makes 12 biscuits.

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