Incredibly Light Biscuits
Local dairy products give a boost to these buttermilk biscuits
These biscuits were certainly the most expensive but arguably the best I've ever made – incredibly tall and light, absolutely marvelous slathered with butter and some Native Nectar guajillo honey I found at another market booth. – V.B.W.
2 cups White Lily or other soft flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon sea salt
6 tablespoons cold Remember When Dairy butter, cut in small chunks
¾ to 1 cup Remember When Dairy buttermilk
Preheat the oven to 450 degrees.
Combine the dry ingredients in a mixing bowl, and then cut in the butter with a pastry cutter or your fingers until you have a bowl of coarse crumbs.
Add the buttermilk, and form the sticky dough into a soft ball.
Knead once or twice on a lightly floured board. Pat the dough into a round about a half-inch thick, and cut into nine biscuits.
Place on a baking sheet lined with baker's parchment, and bake for 12-14 minutes or until golden brown.
Sign up for the Chronicle Cooking newsletter
If you want to submit a recipe, send it to email@example.com