Biscuits are a wondrous thing. Half scone, half pastry, half bread bun, they can be eaten savory or sweet. Today I had a hankering for a buttery breakfast something to go with some fresh peaches. I could have walked to the bakery, but they only have scones and since I live in a town named for the village of Rumford that surrounded the baking powder factory, it seemed buttermilk biscuits were in order.
makes four small biscuits
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 tbs cold butter
- 1/2 cup buttermilk
- slices of peaches
Preheat your oven to 425F.
Whisk together your dry ingredients. Cube your cold butter and add to dry ingredients and cut either with butter knives or with fingers until no butter piece is larger than a pea.
Incorporate the buttermilk until the dough is one large sticky ball. Add some flour to your counter and roll out slightly, fold and roll in half and fold again. Do this four times very gently and then finish with a flat 1.5 inch tall layer of dough.
Either using a biscuit cutter or a sharp knife cut out your biscuits. Try to handle the dough the least possible including reshaping or twisting the knife or cutter. It will make the ends not flaky and rise as they should.
Lay your biscuits out on a baking sheet lined with parchment paper and cook for 10-15 minutes. Eat warm if possible. I add honey and fresh fruit.