This is the baking powder version of Mark Bittman's buttermilk biscuit recipe. I love it so much I haven't even messed with it. It is pretty much foolproof!
Step 1: Ingredients
- 2 cups all purpose flour
- 4 tablespoons salted butter, cold
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup + 2 tablespoons milk
Also, for cutting the biscuits into rounds, you can either use a biscuit cutter or a glass. I tend to use a glass at home, but we have these biscuit cutters in the fancy test kitchen. :D
Make sure to preheat your oven to 450 F before you get started!
Step 2: Make the Biscuit Dough
Take your butter out of the fridge and cut it into small chunks and put it in the processor. Now pulse 15-20 times, or until the mixture is only a little grainy - you shouldn't see any large chunks of butter. Make sure you're not holding down the button while pulsing - too much pulsing with cause the butter to warm up too much.
Now, pour in the milk and pulse a few more times. The mixture should begin to ball up and roll around in the processor. As soon as that happens you're ready to go to the next step!
Step 3: Knead + Roll Out + Cut
Cut out the biscuits with a glass or cutter and put them aside on a baking sheet.
Ball up and re-fold the extra dough to make more biscuits. These will always be a bit misshapen. That's okay. :D
Step 4: Baking!
They're best served warm, but the insides stay nice and soft until the next day, too.