Baking Powder Biscuits

adapted from: Biscuits

2 c. all-purpose flour, plus more as needed

1 Tbl. baking powder

1 tsp. kosher salt

3 Tbl. sugar, opt.

1/2 c. unsalted butter, diced and chilled

1 c. buttermilk


Place flour, baking powder and salt in a large mixing bowl and mix together with a fork or whisk.  Add cold, diced, butter and use a pastry cutter to blend in the butter until it resembles coarse meal, with pea size pieces of butter.  Stir in the buttermilk with a fork or wooden spoon.  Dough should be sticky.    

Turn the dough out onto a tea-towel that has been sprinkled with flour. Sprinkle the top of the wet dough with flour.  Lightly knead the dough, working in the flour.  Add more flour as needed until the dough is no longer sticky and holds its shape.  Don't let a recipe dictate the proportions of wet to dry ingredients.  Develop "the touch" and know when the dough feels right.  Roll or pat out the dough until it's 1/4-inch thick long-ways on the towel.  Make sure there is enough flour under the dough to prevent sticking.  Grab the right side of the towel and fold the right third of the dough toward the center.  Grab the left side of the towel and fold the left third of the dough toward the center.  Grab the top of the towel and fold the dough in half from top to bottom.  Grab the bottom of the towel and fold the dough in half bottom to top.  

Lightly roll or pat out the dough to one-inch thick.  Cut out the biscuits by using a floured biscuit cutter.  Cut straight down and don't twist the biscuit cutter or the edges will bind together and prevent the biscuit from rising to its full potential.  Continue cutting as many biscuits as you can.  Gather the scraps, stack them and gently press together.  This method keeps the layers intact and will result in prettier biscuits than if you re-roll the dough scraps. The gently pressed layer of scraps needs to be about one-inch thick.  Cut as many biscuits as you can get.  

Place the cut out biscuits on a baking sheet that has been greased or covered with a baking mat.  Scoot these layered biscuits next to each other to help them rise up straight and not fall over.  Brush tops with cooking oil, butter or milk.   Bake in a preheated 450 degree oven for 15 minutes or until tops are golden brown.  Makes 12-15 biscuits.         

Jenn's Notes: Sugar is not in the original recipe, but I really like sugar in my biscuits, so I added some.  I was only able to get 10 biscuits.