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Author Notes: Some good foods are even better in tiny form and I think biscuits are one of them. You get an almost 1:1 ratio of crispy exterior to soft and flaky interior and then you get to have more than one because they're small. I've made a lot of biscuits and this recipe is solid, but good biscuit making comes from practice. I try not to overwork the dough, keep the dairy very cold and I think mixing quickly with your hands works best. These are comfort and love in a few bites! —Laurie
Makes about 22
cups AP flour
teaspoons baking powder (I prefer aluminum free)
teaspoon baking soda
teaspoon kosher salt
stick unsalted butter cut into small dice and chilled plus 2 tablespoons for brushing
cup plus 1 tablespoon cold, shaken buttermilk
- Preheat oven to 450 degrees convection Whisk dry ingredients together in a large bowl.
- Drop in cold butter cubes and work in with your fingers until shaggy and butter shards are about dime-sized. Pour in most of cold buttermilk and fold in with a spatula. If it seems dry, add the rest and stir a few more times.
- Dump onto a floured surface, knead about 3-4 times and pat into a 3/4" thick rectangle. Fold in half but don't press down. Smooth top with a rolling pin using a bouncing motion so you don't overly compress dough to 3/4" thickness. Using a 1 1/2" floured cutter (or glass of about that diameter) press down into dough without twisting to firm biscuits. Pat scraps together and repeat. Place on ungreased sheet pans and brush tops with melted butter. Bake for 7-8 minutes until brown on top.
- This recipe was entered in the contest for The Best Thing You Ate This Year