Buttermilk Breakfast Biscuits

As this is my second biscuit recipe out of only about 20 recipes on this blog, there is clearly a special place in my foodie heart for biscuits. There is just something so satisfying about the dry, buttery flakiness of biscuits and scones. And the jam, let's not forget about that sweet, sticky pile of bliss.

I usually feel like a dying fish flopping out of water when I try to make pastry dough. Or Chemistry Dog. I literally have no idea what I'm doing. But if you have a food processor, or actually know what you are doing, you will save yourself a huge cleanup and an extra shower. I had a tougher time than usual with this one (and by tough time I mean I had dough sticking to every inch of me and my kitchen counter). But although the dough turned out to be way too wet and sticky, after dousing it in flour and folding it in a few times, things managed to get back under control. And, even better, the biscuits were still delicious! So don't worry, even if you have no clue what you are doing, just follow these instructions and you too can fool everyone into thinking you are a pastry goddess. 

 Recipe Adapted from {http://www.omnivorousfox.com/2012/12/flaky-buttermilk-biscuits.html}


 Ingredients:
1 and a scant quarter cup all-purpose flour 1/2 c cake flour
1 tbsp sugar 1 and 1/4 tsp baking powder 1/4 tsp baking soda 
3/4 tsp salt 
1 stick cold butter (make sure the butter is very cold!)
3/4 c buttermilk

(If you have a food processor, see the link above for instructions to make the dough in your food processor)

Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
 
Whisk together the all-purpose flour, cake flour, sugar, baking powder, baking soda and salt in a large bowl.

Cut the butter it into very small pieces and combine into the flour mixture with your fingertips until you have large course crumbs. Pour in the buttermilk and mix with a spatula until the dough forms (I recommend waiting to pour the last bit of the milk from the measuring cup to see if your dough needs it)

Dump the dough onto a floured surface and pat into a rectangle, about 3/4 in thick. Fold in thirds like a letter and pat down into a rectangle again. Repeat two more times, adding more flour to the surface each time to keep it from getting too sticky. 

Cut into 6 rectangles or use the mouth of a glass to cut the dough into circles. Brush the tops with an egg/milk mixture if desired and bake for 15 minutes or until golden brown.

Makes 6-7 Biscuits