2 cups (500 ml) unbleached all purpose flour
1 1/2 tsp. (7 ml) baking powder
½ tsp. (2 ml) baking soda
1/4 tsp. (1 ml) salt
1/3 cup (80 ml) very cold butter, cut into small pieces
3/4 cup (175 ml) buttermilk
1 egg whisked with 1 tbsp. water (15 ml), for brushing biscuits
Preheat oven to 375 degrees F.
Line a 9 by 12-inch baking sheet with parchment paper.
In a food process, add the flour, baking powder, salt. Pulse until just blended. Add the cold butter. Pulse until mixture resembles course meal. Transfer mixture to a bowl. Stir in buttermilk, until mixture just comes together. Don’t over mix or the biscuits will be tough.
Turn onto a lightly floured surface and gently knead until dough holds together. Do not overwork the dough. Wrap in parchment or waxed paper. Chill for 30 minutes.
Roll dough on a lightly floured surface to a thickness of ½-inch. Use a round 2¼-inch cookie cutter to cut 12 biscuits. Place on prepared baking sheet. Beat egg with water with a fork to make an egg wash. Brush biscuits with egg wash. Bake until golden and lightly browned on bottom, about 15 to 18 minutes. Serve warm.
Makes 10-12 biscuits.
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