Buttermilk Biscuits

Makes 8 biscuits

1¼   cups unbleached, all-purpose
        flour, plus more for shaping
¼     cup cake flour
2     teaspoons cream of tartar
1½  teaspoons baking soda
¼    teaspoon granulated sugar
½    teaspoon kosher salt
1     pinch freshly ground black pepper
6     tablespoons unsalted butter,
       cold and cubed 2∕3 cup buttermilk
2     tablespoons unsalted butter,
       melted

Nutritional information per biscuit:
Calories 191 (54% from fat) • carb. 19g • pro. 3gfat 11g sat. fat 7g • chol. 31mg • sod. 389mg calc. 26mg • fiber 0g

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 on Low for 10 seconds.
Add the sugar, salt and pepper and process on
Low 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 sticky, but not overly wet. Remove dough from work bowl and place on a well-floured surface. Knead dough by hand about two to three times, form into a log and cut into 8 equal pieces. Form each piece into a round and place, evenly spaced, on the prepared baking sheet.
4. Bake 10 minutes, or until golden brown.
Remove from oven and brush with melted butter. Serve immediately.

TIP: For more rustic-style biscuits, bake the pieces
of dough without shaping once you’ve portioned
them out.