BISCUITS

Biscuits image

Provided by Martha Stewart

Yield Makes 16

Number Of Ingredients 9

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2 1/4 cups pastry flour
2 1/2 teaspoons sugar
2 tablespoons plus 1 teaspoon baking powder
4 1/2 teaspoons coarse salt
1 1/2 cups (3 sticks) plus 1 tablespoon unsalted butter, chilled and cut into pieces
6 cups all-purpose flour, plus more for work surface
3 1/4 cups buttermilk
1 large egg, beaten
2 tablespoons heavy cream

Steps:

Preheat oven to 425 degrees. Line two baking sheets with parchment paper and set aside.
Place pastry flour, sugar, baking powder, and salt in the bowl of a food processor; pulse until well combined; add butter and pulse until mixture resembles a coarse meal. Transfer to a large bowl and add all-purpose flour.
Add buttermilk to chilled flour mixture and mix until dough comes together. Turn dough out onto a floured work surface and bring together using the heel of your hand. Pat dough out to 1 1/2 inch thick and cut into 16 biscuits using a 3-by-2-inch round biscuit cutter, rerolling scraps as necessary; transfer to prepared baking sheet.
In a small bowl, whisk together egg and cream; brush biscuits and transfer to oven and bake for 5 minutes. Reduce heat to 400 degrees and continue baking until golden brown, about 22 minutes more. Let cool 5 minutes on baking sheet before serving.