Flaky Buttermilk Biscuits

 Makes 9 big biscuits

Ingredients:

2 sticks butter, frozen (whole sticks, not cut into bits)

2 Tbl sugar

3 cups all-purpose flour

4 tsp baking powder

½ tsp baking soda

2 tsp Baker’s Salt

1 1/4 cup buttermilk

3/4 cup grated sharp cheddar cheese

 Directions:

First, cut one Tablespoon butter from each stick of butter. Set aside the 2 Tbl of butter. Put the remaining sticks of butter back in the freezer.

Preheat oven to 425°F. Whisk flour, salt, baking powder and baking soda together in large bowl. Coat frozen stick of butter in flour mixture, then grate on large holes of box grater directly into flour mixture. Toss gently to combine. Add in the cheddar cheese.

Add buttermilk to flour mixture and fold with spatula until just combined (dough will look dry and shaggy). Transfer dough to liberally floured counter. Dust surface of dough with flour; using your floured hands, press dough into a large square.

Switch to a rolling pin. Roll the square into a 12X9 rectangle. Situate the rectangle toward the edge of the counter with the long side facing you. Use a bench scraper to fold the sides of the dough onto the center – like you’re folding a letter.

Press the folded dough firmly to close the seals. Turn the dough 90°F. Repeat rolling into a 12X9 rectangle. Use the bench scraper to fold the letter. Press. Turn. Roll.

 Roll. Fold. Press. Turn. Roll. Do this for a total of 4 times.  

After the 4th pass, roll the rectangle about 1 inch thick. Cut into biscuits using a round cutter. Twisting the cutter will inhibit the flaky layered sides—try to cut in a single down/up motion. You can also cut into squares or triangles with a knife.

 Place on an un-greased or parchment lined baking sheet. Melt the 2 Tbl reserved butter. Brush the tops with butter. Bake for 10-12 minutes or until puffed and golden.