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Oct 19, 2017
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Southern Buttermilk Biscuits
Serves 1 dozen
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March 2017

Read the article: Better Butter


2 cups unbleached all-purpose flour, plus more for dusting
1 Tbsp. aluminum-free baking powder
1 tsp. kosher salt
Ό tsp. baking soda
6 Tbsp. very cold Basic Brown Butter, cut into chunks (recipe follows)

1 cup buttermilk


• Preheat the oven to 450 degrees.
• Combine the flour, baking powder, salt and baking soda in a bowl or the bowl of a food processor.
• Cut the butter into the flour with a pastry blender, or pulse in the food processor, until it resembles coarse meal.
• Add the buttermilk and mix with a spoon until just combined. If it appears dry, add a bit more buttermilk. It should be very wet.
• Turn the dough out onto a floured work surface. Gently pat the dough out until ½-inch thick – do not use a rolling pin. Knead the dough 5 times, then gently press into to a 1-inch-thick disc.
• Cut into 2-inch rounds. Knead the scraps together to cut a few more, but they will not be as good as the first batch. Arrange the biscuits so they are touching on a sheet pan.
• Bake 10 to 12 minutes, until light golden brown on top and bottom. Serve warm or let cool on a wire rack.

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