These biscuits are so light and tender, you will want to make them every night.
2 1/4 cups unbleached, all-purpose flour 3/4 cup cake flour 1 tablespoon cream of tartar 2 teaspoons baking soda 1/4 teaspoon granulated sugar 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 9 tablespoons unsalted butter, cold and cubed 1 cup buttermilk 2 tablespoons unsalted butter, melted
Nutritional information per biscuit: Calories 210 (45% from fat) | carb. 25g | pro. 4g | fat 10g sat. fat 7g | chol. 29mg | sod. 437mg | calc. 26mg | fiber 1g
1. Preheat oven to 500°F*. Line a baking sheet with parchment paper.
2. Insert the chopping blade into the work bowl of the food processor. Add both flours, cream of tartar, and baking soda and process for 10 seconds. Add the sugar, salt and pepper and process again for 5 seconds. Add the cold butter and pulse to incorporate until the size of the butter resembles peas.
3. While pulsing, pour the buttermilk (you may not need all of it) through the feed tube until just incorporated – the dough will be quite sticky. Remove dough from work bowl and place onto a well floured surface. Knead dough by hand about two to three times, form into a log and cut into 12 equal pieces. Form each piece into a round and place evenly spaced onto the prepared baking sheet.
4. Bake 10 minutes, until golden brown. Remove from oven and brush with melted butter. Serve immediately.
*If preparing in a Cuisinart Toaster Oven, bake on 450°F, with the rack in the lowest position, for about 10 to 12 minutes, or until golden brown.
TIP: For more rustic-style biscuits, bake the pieces of dough without shaping once you’ve portioned them out.
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