Yield 14 two inch biscuits
Active time- 10 minutes
Total time- 35 minutes
- 1 Cup all-purpose flour
- 1 Cup cake flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon kosher salt
- 1 tablespoon granulated sugar
- 4 oz cold, unsalted butter diced
- 2 tablespoons melted butter
- 1 cup cultured buttermilk, cold
Preheat oven 400F.
Mix and sift dry ingredients. Place in fridge for 1 hour to chill.
Using a fork or your fingers, press the cold butter cubes into the cold
flour mixture. Make sure the butter is not melting or getting really soft.
The key to a fluffy biscuit is keeping the butter as cold as possible in this step. Continue mixing until the all butter is about pea-sized globs. If you think the mixture is too warm, just return it to the fridge and let it cool down again. The prepared mixture can be refrigerated in an airtight container up to 2-3 weeks.
Next, fold in the cold buttermilk, a third at a time, stir with spatula until the flour is incorporated. The dough will look & feel crumbly and dry at first but keep mixing until it comes together. Once the dough forms a rough ball, that’s not too sticky, turn out onto a lightly floured surface. A little sticky is what you are looking for.
With your hands, gently mold the dough into a square like shape about 1/2-inch-thick, then fold in half. Mold it back into a square like shape. Repeat this process 3 times, 3 folds. Make sure you are using only enough flour to keep your hands from sticking to the dough. Next with a lightly floured rolling pin, roll the dough to a thickness of 3/4 inch, dust away any excess flour. Using 1 3/4-inch rounds arrange in a 10” cast iron skillet. Gather scraps into a ball, roll and fold a single time, then cut as many more biscuits as you can.
Brush the tops of the biscuits with the melted butter and bake on a middle-placed rack until the biscuits are well-risen and golden brown, around 20 minutes. Let the biscuits cool about 10 minutes. Enjoy!