Buttery Buttermilk Biscuits

When she was growing up, Natalie Chanin ate homemade biscuits every day. "Now, I suppose, people don't make them from scratch as much," she says. "They seem like some kind of luxury." In truth, her light, flaky biscuits are incredibly easy to make—the trick is to not overwork the dough or else the biscuits get tough.


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  • Servings: makes fifteen 2 1/4-inch biscuits

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  • 2 cups all-purpose flour, plus more for rolling
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 stick plus 2 tablespoons unsalted butter—1 stick cut into cubes and chilled, 2 tablespoons melted
  • 3/4 cup buttermilk

How to make this recipe

  1. Preheat the oven to 425°. In a large bowl, combine the 2 cups of flour with the baking powder and salt. Using a pastry blender or 2 knives, cut in the cubed butter until the mixture resembles coarse meal. Add the 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.

  2. Using a lightly floured rolling pin, roll out the dough 1/2 inch thick. Using a lightly floured 2 1/4-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. Bake for about 20 minutes, until the biscuits are risen and golden. Brush the hot biscuits with the melted butter and serve them hot or at room temperature.

Make Ahead

The biscuits can be kept in an airtight container for up to 4 hours. Serve at room temperature or briefly reheat in a low oven before serving.

Contributed By Published February 2007

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