- 1 3/4 cup all-purpose flour
- 3/4 cup cake flour
- 1 tbsp sugar
- 1 tbsp baking powder
- 1 tsp kosher salt (I used table salt)
- 1/2 cup butter (COLD) I cut the butter into small pieces
- 1 cup buttermilk- I had 3/4 cup of buttermilk and the rest I used half-half
Preheat the oven to 425° on convection. Line a baking sheet with parchment and set aside.In a large bowl, mix together the two flours, sugar, baking powder, and salt. Cut the butter into the dry ingredients. Meaning, put the butter you cut into the dry ingredients and with a pastry dough blender, smash the butter into the flour. Do this until the butter/flour mixture is about the size of peas. You can also use your hands to do this step. Be sure not to over work the butter and make it soft. If this happens place the bowl in the refrigerator for a while to get the butter solid again. Add the buttermilk to the butter and flour mixture. Stir. The dough will look shaggy, but no longer powdery, it shouldn't be too wet either. If you need a few more drops of buttermilk add it sparingly, you don't want the dough too soft.On a very clean part of your counter, lightly flour a section and place the dough on the counter. With a bench scraper fold the dough over itself to form a cohesive mixture (without melting the butter).Roll out the dough with a rolling pin. Create a rectangle that is about 1/4 inch thick. Fold the dough into thirds and roll out again. Using any cut out shape you want, cut out the biscuits and place each biscuit on the lined baking sheet.Bake for 13-15 minutes (checking half way through). HAPPY EATING!!
