SMALL-BATCH BUTTERMILK BISCUITS

Small-Batch Buttermilk Biscuits image

Provided by Lauryn Tyrell

Time 35m

Yield Makes 4

Number Of Ingredients 8

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1 1/2 cups unbleached all-purpose flour
2 teaspoons sugar
1/2 teaspoon kosher salt (we use Diamond Crystal)
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
6 tablespoons cold unsalted butter, cut into pieces
1/2 cup cold buttermilk, plus more for brushing
Whipped honey and salted butter, for serving

Steps:

Preheat oven to 450°F. In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda. Toss butter into flour mixture to evenly coat, then work between your fingers to incorporate butter into mixture.
Drizzle buttermilk over flour-butter mixture (to evenly distribute) while stirring with a fork. Stop stirring when dough begins to form but mixture is still crumbly. Transfer to a parchment-lined baking sheet. Gather dough with your hands, pressing firmly to bind, and flatten into a 5-by-7-inch rectangle, about 3/4 inch thick. Fold dough in half, turn 90 degrees, and fold again.
Press dough into a 5-inch square, about 1 inch thick. Use a serrated knife to cut into 4 equal biscuits and separate, so there are a few inches between formed biscuits. Brush tops with buttermilk.
Bake until biscuits are puffed and golden and hollow-sounding when tapped on bottoms, 16 to 20 minutes. Transfer to a basket lined with a clean kitchen towel to keep warm. Serve with honey and salted butter.