Sarabeth's Bakery Buttermilk Biscuits

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• 3 1/4 cups unbleached all-purpose flour
• 2 tablespoons superfine sugar
• 1 tablespoon baking powder
• 2 teaspoons baking powder
• 1/8 teaspoon fine sea salt
• 12 tablespoons unsalted butter, chilled, cut into 1/2 inch cubes
• 1 1/2 cups buttermilk

Recipe

• 1 position a rack in the center of the oven; preheat to 400°.
• 2 line a half-sheet pan with parchment paper.
• 3 sift the flour, sugar, baking powder, and salt together into the bowl of a stand mixer.
• 4 attach the bowl to the mixer and fit with paddle attachment.
• 5 add the butter; mix on low speed until the mixture resembles coarse meal with some pea-size pieces of butter.
• 6 add the buttermilk, mixing just until the dough barely comes together.
• 7 scrape the dough onto a lightly floured surface and knead a few times until the dough is smooth.
• 8 sprinkle the top of the dough with flour and roll out a little more than 3/4 inch thick.
• 9 using a 2 1/4 inch fluted biscuit cutter, dipping the cutter into flour between cuts, cut out the biscuits and place 1 inch apart on the pan.
• 10 gently press the scraps together (do not overhandle the dough); repeat rolling and cutting.
• 11 bake until the biscuits are well risen and golden brown, 18-20 minutes.
• 12 serve hot or warm.
• 13 to reheat biscuits, wrap them in foil and bake in preheated 350° for about 10 minutes.