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These rock. Deb says: "These can be adapted in a lot of ways. You can use cake flour for more delicate biscuit, add herbs or a little grated cheese for a different flavor profile, and the sugar can be dialed up or down (the original calls for 1½ Tbs., but I use as little as 2 tsp. when I want a savory biscuit. "
Recipe type: Breakfast
Serves: 6 large or 12 small
  • 2¼ C. all-purpose flour
  • 2 tsp. to 1½ Tbs. sugar (depending on how sweet you want them)
  • 1 Tbs. baking powder
  • ¾ tsp. table salt
  • ¾ tsp. baking soda
  • 9 Tbs. chilled unsalted butter, cut into small chunks
  • ¾ C. buttermilk
  1. Heat oven to 400 degrees and cover baking sheet with parchment paper. Whisk flour, sugar, baking powder, salt and baking soda in large, wide bowl. Using fingertips or a pastry blender, work butter into dry ingredients until the mixture resembles a coarse mel. Add buttermilk and stir until large, craggy clumps. Reach hands into bowl and knead mixture briefly until it just holds together.
  2. To form biscuit rounds: Transfer dough to floured counter and pat out until ½ to ¾ inch thick (err on the thin side if uncertain, as the tall ones will literally rise and then tip over, like mine did the day I photographed these).
  3. Using a round cutter (2 inches for regular sized biscuits, 3 inches for the monstrous ones shown above), press straight down -- twisting produces less layered sides-- and transfer rounds to prepared sheet, spacing two inches apart.
  4. To make drop biscuits: Drop ¼-cup spoonfuls onto baking sheet, spacing two inches apart.
  5. Both method: Bake until biscuits are golden brown on top, about 12 to 15 minutes. Cool slightly, then serve warm, with butter/jam/eggs/bacon/sausage and gravy or any combination thereof.
  6. Do ahead: Biscuits are best freshly baked. When I want to plan ahead, I make the biscuit dough and form the individual biscuits, then freeze them until needed. They can be baked directly from the freezer; they will just need a couple more minutes of baking time. (above all written by Ms.Perelman)
Recipe by Portland Sampler at