Biscuits

I'm back to biscuit making again.  After literally making thousands of biscuits over the years, I still don't have a perfect recipe.  I'm close and I think I will have it perfected soon.  Luckily, I have a lot of helpful biscuit samplers that are more than happy to try them and provide feedback.  Unfortunately, they like all of them.

 Because of the fear of overworking the dough and ending up with tough biscuits, I think I under work it which does not give me the texture I am after.

The Recipe:

• 4 cups all purpose flour
• 4 tsp baking powder
• 1 tsp baking soda
• 1.5 tsp salt
• 2 tsp sugar
• 1 cup cold and unsalted butter
• 2 cups buttermilk

Instructions

1. Preheat oven to 400 degrees.
2. Measure the 4 cups of flour by spooning it into your measuring cup and leveling it with a knife.
3. Put the flour in a large bowl.
4. Whisk in the baking powder, baking soda, salt and sugar.
5. Cut the butter into cubes and cut it into the flour until mixtures resembles coarse crumbs using a pastry blender. You can also pulse this in your food processor.

 6. Add the buttermilk and stir until the dough leaves the sides of bowl. Turn out onto a floured surface and knead gently a few times. Fold over and pat down 4X then press out into a circle that is about 1 and 1/2 inches thick. Cut with large biscuit cutter or a large glass, dipped in flour to help avoid sticking.

 7.  Place each biscuit on your pan. Biscuits can be touching.
8.   Brush the tops with melted butter or milk.
9.   Bake at 400 for 20 minutes or until golden brown.

I served them with clotted cream and both blackberry and strawberry jam which I made a few days ago.