My Best Buttermilk Biscuits

Total Time: 44 mins Preparation Time: 30 mins Cook Time: 14 mins

Ingredients

• 5 ounces all-purpose flour, plus some for shaping
• 3 ounces kamut flour
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon raw sugar
• 2 ounces well chilled butter, cubed
• 3/4 cup well-chilled buttermilk, plus extra for brushing

Recipe

• 1 heat the oven to 500°f and line a rimmed baking sheet with parchment.
• 2 whisk flours, baking powder, baking soda, salt and sugar in a large mixing bowl.
• 3 add the butter cubes and, using your fingers, break them up into the flour until the mixture is filled with pea-sized bits (you should have definite “butter” pieces). don’t work the butter too hard, it will melt the butter.
• 4 add the buttermilk and stir until all or most of the flour is absorbed by the buttermilk and the dough forms a coarse, slightly sticky lump.
• 5 turn out the dough on a well-floured surface.
• 6 with floured hands, press the dough into a ½”-thick rectangle.
• 7 starting from the shorter ends, letter-fold the dough. rotate 90°.
• 8 press out again into a ½”-thick rectangle and repeat the letter-folding (again from the “new” short ends).
• 9 turn dough 90°, press out and fold one more time. you will have folded a total of three times.
• 10 press out into a ¾”-thick rectangle.
• 11 use a sharp knife to cut the rectangle into 10 even pieces. do not “saw” the dough. if using a glass or biscuit cutter, don’t twist down – it seals all the edges.
• 12 if you are using a cutter, you’ll be able to re-press the scraps about two more times with similar flakiness.
• 13 place biscuits on the sheet, brush with buttermilk and place in the oven.
• 14 immediately drop the temperature to 450°f and bake 8 minutes.
• 15 rotate the pan 180° and bake a further 6 minutes.
• 16 immediately place biscuits on a wire rack to cool.