Buttermilk Biscuits

6 tablespoons butter, cold

2 cups all-purpose flour

1 tablespoon sugar

1/4 teaspoon baking soda

1 tablespoon baking powder

1 teaspoon salt

1 cup buttermilk

Heat oven to 450 degrees F.

Cut butter into small cubes, or grate it on the large holes of a grater.  Place the butter on a plate and keep it in the freezer while you mix the dry ingredients.  The butter should be very cold before it is used.

In the bowl of a food processor (or in a large bowl), sift together flour, sugar, baking soda, baking powder and salt.  Add the butter to the food processor and pulse to combine, until it looks like coarse crumbs (or use a pastry cutter or 2 forks in the large bowl).

Transfer the butter and flour mixture from the food processor to a large bowl.  Make a well in the middle, and add the cold buttermilk.  Stir until dough is mixed and combined; it will be slightly sticky/tacky.  If it's still really sticky, add a bit more flour.

Turn out the dough onto a floured surface and pat into a rectangle.  Fold the dough over and onto itself six times, so you end up with a tall square, then pat down again to about 1 inch thick.

With a 2 ½-inch round biscuit cutter, push down to cut the dough and pull up (remember not to twist).  Leftover scraps can be combined and cut again, but no more than 1 or 2 more times.

Place the biscuits, almost touching each other, on a parchment paper lined baking sheet.  Bake at 450 degrees F for 12-15 minutes, until browned.

After the biscuits are baked, brush tops with melted butter if desired.

Makes 8 biscuits.

From The Chunky Chef blog