Courtesy Helen Lampkin
One of the most therapeutic moments that happen in my kitchen would be the making of biscuits. Even though these can be made in a food processor, there’s just something about getting my hands into that dusty flour and smooshing all that glorious butter into tiny pieces. Then shaping it into the perfect thickness and giving it extra pats of love on their way to becoming tender centers with crispy edge goodness. I hope you have as much fun making them as you do devouring them!
Golden Biscuits
3 cups AP flour (460g)
1 Tbsp. sugar
½ teaspoon baking soda
5 teaspoons baking powder
1 tablespoon kosher salt
3 sticks unsalted chilled butter (dice into small cubes)
1 cup buttermilk
1 egg beaten for egg wash
Whisk dry ingredients together in a mixing bowl. Cut butter into a dry mix by smashing in between your thumbs and fingers until all cubes are smashed and mixture becomes sandy like. Make a well in the center and pour in buttermilk. In circular motion stir with a dough whisk until it comes together in shaggy dough. Pour mixture onto a floured pastry cloth. Pull corners up and press mixture into a large ball. Unwrap and flatten into a 7×9” rectangle. Using bench scraper tap edges to make a nice rectangle. With a bench scraper cut into half. Stack on top of each other and using hands or rolling pin, press/roll into a 7 x 9” rectangle. Repeat two times. Roll into the final rectangle to about 1” thickness. Cut into 24 small squares or 12 large squares. Place on a parchment covered baking sheet (fits nicely on 9×12”) Cover with plastic wrap and freeze for about 10 minutes. Brush with egg wash, bake in 425* for 15 minutes. If you choose the smaller size, check doneness at 10 minutes. Serve hot!
Yield: yield 1 dozen large/2 dozen small