Flaky Buttermilk Biscuits

Preheat oven to 425ºF and line a half sheet pan with parchment or silpat liner.

Using a whisk, combine dry ingredients in medium mixing bowl. Using a pastry blender (or your fingers), cut the cold butter into the flour mixture until butter is the size of small pebbles (toss the whole bowl in the fridge to chill if the butter starts to soften). Make a well in the center of the flour mixture and pour the icy cold buttermilk into the well. Using a spatula, gently mix until most of the flour is moistened and dough starts to form into a ball.

Dump dough onto a well floured surface or pastry cloth. Pat the dough into a rectangle and fold the dough into thirds (similar to folding a letter), turn the dough 1/4 turn and pat into a rectangle again. Repeat folding and pressing 2 more times (for a total of 3 letter folds).

Roll or press dough into a 1/2-inch thick rectangle. Cut biscuits using a sharp 2-inch floured biscuit cutter (press straight down, don’t wiggle or twist the cutter). Gently place the biscuits on prepared sheet pan. Using your thumb, gently press the center of each biscuit to make a slight depression (this will help the biscuits rise evenly). Brush biscuits tops with buttermilk and bake for 15 minutes.

Recipe adapted from John Mitzewich.