Biscuits are one of my favorite breads so I had to try this new recipe for Buttermilk Biscuits out of Williams-Sonoma’s new cookbook called “Comfort Food”. They were fast, easy, buttery, delicious, and great with your favorite jam or honey.
1 cup flour
1 cup cake flour (I just used all-purpose flour)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
6 tbsp unsalted butter, chilled
3/4 cup buttermilk
1. Preheat oven to 400 degrees. Have ready an ungreased rimmed baking sheet.
2. In a bowl, sift together the flours, baking powder, baking soda, and salt. Cut the butter into tablespoons and scatter over the flour mixture.
3. Using a pastry blender or 2 knives, cut the butter into the flour mixture just until the mixture forms coarse crumbs the size of peas.
4. Add the buttermilk and stir just until the dough comes together. Knead the dough a few times in the bowl.
5. Turn out the dough onto a lightly floured work surface. Using a light touch, pat out the dough into a round 3/4 inch thick.
6. Using a 2 1/2 inch round biscuit cutter or cookie cutter, cut out as many rounds as possible.
7. Place them 1 inch apart on the baking sheet.
8. Bake the biscuits until they have risen and are golden brown, 18-20 minutes. Serve hot with honey, butter, or jam.
Makes 6-8 biscuits