Photos courtesy of Alabama Chanin

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1 dozen

  • 2 cups all-purpose flour
  • plus 1 cup for rolling out dough
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 stick plus 2 tablespoons unsalted butter (1 stick cut into cubes and chilled, 2 tablespoons melted)
  • ¾ cup buttermilk
  1. Preheat the oven to 425°.
  2. In a large bowl, combine the 2 cups of flour with the baking powder and salt and mix thoroughly (or sift together).
  3. Using a pastry blender or 2 knives, cut in cubed butter until mixture resembles coarse meal.
  4. Add buttermilk and stir with a fork or wooden spoon until a soft dough forms. Turn the dough out onto a lightly floured work surface and knead 2 or 3 times, just until it comes together.
  5. Using a lightly floured rolling pin, roll out dough ¼-inch thick fold in half and roll out to ¼-inch thick again to laminate (or flatten) butter into layers. Repeat several times and finish by rolling out dough out to ½-inch thick.  Using a lightly floured 2 ¼-inch round cutter, stamp out biscuits as close together as possible. Pat the dough scraps together and stamp out more biscuits. Transfer the biscuits to a large baking sheet lined with parchment paper. Bake at 425 degrees for about 10 minutes, until the biscuits have risen and golden brown.
  6. Remove from oven and turn it off, brush with melted butter then return t let sit in cooling oven for several minutes.
  • From Natalie Chanin, Alabama Chanin Café, Florence, AL

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