Buttermilk Biscuits

For a rolled out biscuit, so easy and very good.  From Baking at Home with the Culinary Institute of America.

3 cups all purpose flour, plus extra for dusting
2 ½ T sugar
1 ½ T baking powder
1 t salt
8 T (1 stick) cold unsalted butter, diced
2/3 cup buttermilk
½ cup milk

Preheat oven to 425.  Blend or sift together the flour, sugar, baking powder, and salt.  Cut the butter into the flour until it forms pea-sized pieces.  Add the buttermilk and milk.  Mix just to combine ingredients.

Roll the dough out to a 1″ thickness on a lightly floured work surface, fold in half, turn and repeat 3 or 4 times for a final thickness of 1″.  Cut the dough into rounds using a 3″ cutter, rerolling and cutting the scraps until you have 12 rounds.  Place the biscuits on a ungreased sheet.  Brush the tops with a little milk to make the tops shiny, if desired.  Bake until golden, 10-15 minutes.  Let cool on wire racks.

Cheddar Biscuits: Stir 1 1/2 cups grated cheese into the buttermilk and milk before adding them to the dough.  A sharp Cheddar is best.

Fennel, Caraway, or Dill Seed Biscuits:
Soften 2 t fennel, caraway or dill seeds by soaking them in warm water for 15 minutes, then drain and dry on paper towels.  Stir the seeds into the buttermilk and milk before adding to the dough.


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