Flaky Buttermilk Biscuits
 Bring a touch of Southern charm to your table with this buttermilk biscuit recipe. They’re impossibly buttery, flaky, and easier to make than you’d think! Ingredients 2 cups all purpose flour, spooned into measuring cup and leveled-off 3 tablespoons cornstarch 1 tablespoon baking powder ¼ teaspoon baking soda 1 tablespoon sugar 1¼ teaspoons salt 10 tablespoons cold unsalted butter, cut into ½-inch chunks ¾ cup buttermilk, plus a bit more if necessary (see note) 2 cups all purpose flour, spooned into measuring cup and leveled-off 3 tablespoons cornstarch 1 tablespoon baking powder ¼ teaspoon baking soda 1 tablespoon sugar 1¼ teaspoons salt 10 tablespoons cold unsalted butter, cut into ½-inch chunks ¾ cup buttermilk, plus a bit more if necessary (see note) Instructions Preheat the oven to 425ºF and set an oven rack in the middle position. Line a 13x18-inch baking sheet with parchment paper. In the bowl of a food processor, combine the flour, cornstarch, baking powder, baking soda, sugar and salt. Pulse a few times to mix. (Alternatively, combine the ingredients in a mixing bowl.) Add the butter and pulse until the mixture resembles coarse sand with a few pea-sized clumps of butter intact. (If making by hand, "cut" the butter into the dry ingredients with a pastry cutter, two knifes, or your fingertips.) Transfer the mixture to a mixing bowl. Add the buttermilk and stir with a spoon or rubber spatula until the dough comes together into a shaggy mass. If the dough seems too dry, add a few more tablespoons of buttermilk. Do not over-mix. Turn the dough out onto a lightly floured work surface. Dust the top of the dough with a bit more flour and bring together gently into a loose ball. Pat the dough into a rectangle about ¾ inch thick. Using a sharp knife, cut the dough into thirds. Stack the pieces on top of one another and pat out into a rectangle about ¾ in thick again, flouring the surface lightly as needed to prevent the dough from sticking. Cut the dough into thirds again. Stack the pieces on top of one another and pat into a rectangle with a final thickness of about ¾ inch. Dust the blade of a sharp knife with flour and cut the dough into twelve even squares (they will seem small). Transfer the squares to the prepared baking sheet and bake for 13 to 15 minutes, until the biscuits are lightly golden on top and a rich, golden brown on the bottom. The biscuits are best served warm out of the oven (though a few minutes in the oven will revive slightly older biscuits). Note: If you’d like to make your own buttermilk, see my instructions for how to make buttermilk. Freezer-Friendly Instructions: Before baking, the biscuits can be frozen for up to three months. Place the unbaked biscuits on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. When ready to bake, there's no need to thaw but they may require a few extra minutes in the oven. Preheat the oven to 425ºF and set an oven rack in the middle position. Line a 13x18-inch baking sheet with parchment paper. In the bowl of a food processor, combine the flour, cornstarch, baking powder, baking soda, sugar and salt. Pulse a few times to mix. (Alternatively, combine the ingredients in a mixing bowl.) Add the butter and pulse until the mixture resembles coarse sand with a few pea-sized clumps of butter intact. (If making by hand, "cut" the butter into the dry ingredients with a pastry cutter, two knifes, or your fingertips.) Transfer the mixture to a mixing bowl. Add the buttermilk and stir with a spoon or rubber spatula until the dough comes together into a shaggy mass. If the dough seems too dry, add a few more tablespoons of buttermilk. Do not over-mix. Turn the dough out onto a lightly floured work surface. Dust the top of the dough with a bit more flour and bring together gently into a loose ball. Pat the dough into a rectangle about ¾ inch thick. Using a sharp knife, cut the dough into thirds. Stack the pieces on top of one another and pat out into a rectangle about ¾ in thick again, flouring the surface lightly as needed to prevent the dough from sticking. Cut the dough into thirds again. Stack the pieces on top of one another and pat into a rectangle with a final thickness of about ¾ inch. Dust the blade of a sharp knife with flour and cut the dough into twelve even squares (they will seem small). Transfer the squares to the prepared baking sheet and bake for 13 to 15 minutes, until the biscuits are lightly golden on top and a rich, golden brown on the bottom. The biscuits are best served warm out of the oven (though a few minutes in the oven will revive slightly older biscuits). Note: If you’d like to make your own buttermilk, see my instructions for how to make buttermilk. Freezer-Friendly Instructions: Before baking, the biscuits can be frozen for up to three months. Place the unbaked biscuits on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. When ready to bake, there's no need to thaw but they may require a few extra minutes in the oven. Nutrition Information Powered by Serving size: 1 biscuit Calories: 179 Fat: 10g Saturated fat: 6g Carbohydrates: 20g Sugar: 2g Fiber: 1g Protein: 3g Sodium: 148mg Cholesterol: 26mg Serving size: 1 biscuit Calories: 179 Fat: 10g Saturated fat: 6g Carbohydrates: 20g Sugar: 2g Fiber: 1g Protein: 3g Sodium: 148mg Cholesterol: 26mg