Enter the Cuisinart and apparently the demise of my “Best Biscuits Ever.”
It was new. And shiny. I wanted to break it in. Lots of people use the Cuisinart to pulse butter and flour in it. So I proceeded with the recipe.
They looked fine, but some people who will remain unnamed said, “Umm. Are these the best biscuits ever?” Sting.
Artisanal it is, then! So here they are, in all their fluffy, hand-crafted glory.
Makes 12 biscuits
1 ½ cups all-purpose flour
1 ½ cups cake flour
1 tablespoon baking powder
2 teaspoons sugar
2 teaspoons salt
½ teaspoon baking soda
1 stick (4 ounces) unsalted chilled butter, cut into 1” pieces
1 ½ cups buttermilk or plain low-fat yogurt, chilled
- Adjust the oven rack to middle position and preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
- Sift the flour, sugar, baking powder, salt, and baking soda twice.
- Add the chilled butter and, using two knives, cut it into the dry ingredients until the butter is in pea-sized pieces.
- Add the buttermilk and stir it in with fork just till combined. If it looks very dry, add more buttermilk, 1 teaspoon at a time until the dough is cohesive.
- Turn the dough out onto a lightly floured surface and gently knead it until it comes together, about six times. Pat the dough into a rectangle, about 16 inches by 11 inches. Use a floured round biscuit cutter to stamp out the biscuits and arrange them about 1 inch apart on the prepared baking sheet. If you don’t have a biscuit cutter, cut the dough into quarters lengthwise, then into thirds crosswise.
- Bake 12 – 15 minutes until golden.
- Serve warm with good butter.