Buttermilk Drop Biscuits

10 biscuits

1½ cups unbleached all-purpose flour;
more as needed
½ cup cake flour
1¾ teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon granulated sugar
½ teaspoon kosher salt
Pinch freshly ground black pepper
8 tablespoons good-quality unsalted
butter, cold and cubed
1 cup buttermilk, chilled

Nutritional information per biscuit:
Calories 178 (47% from fat) • carb. 20g • pro. 3g • fat 9g • sat. fat 6g • chol. 26mg • sod. 242mg • calc. 45mg • fiber 0g

1. Preheat the oven to 450°F with a rack in the middle position. Line two baking sheets with
parchment paper; reserve.
2. Insert the universal blade into the work bowl of the Cuisinart® 7-Cup Food Processor. Add the
dry ingredients and process to sift. Add the butter, and then pulse until the butter is well
coated with flour and the size of peas. While pulsing, slowly add the buttermilk through the
feed tube.
3. Turn the dough onto a lightly floured surface and fold over a few times to be sure all ingredientsare well incorporated. Using a large scoop, about ⅓ cup in size, drop the dough onto the
prepared baking pans, leaving about 2 inches of space between each one.
4. Bake until golden-brown, 12 to 15 minutes. Transfer to a wire rack to cool slightly before
serving.