- Prep Time 0:10
- Cook Time 0:16
- Estimated Cost $3.50
- 1 Comment
Last weekend I flew to Nashville to surprise my best friend Caitlin for her 30th birthday. We had one of those magical weekends with just the right balance of going out, staying in and simply enjoying sweet togetherness (mad props to her boyfriend Dale who kindly tolerated three straight days of Caitlin and me acting like we were in junior high). Anyway, I came back to San Francisco thinking about how lucky I am to have such a special friend in my life…and also about biscuits.
Biscuits all over Nashville are out of control, but I didn’t know I cared so much about them until I ate the ones at Loveless Cafe. Light and fluffy but insanely buttery on the inside with a crisp and even-more-buttery exterior. We spread them with fresh butter and jam (though they didn’t need either) and when we ran out, we hungrily requested more. I was uncomfortably full at the end of the meal, but it was worth it.
Admittedly, these are not as extraordinary as the ones at the Loveless, but they’re hot, fresh and buttery and they do the trick.
- 2 cups all-purpose flour plus more for rolling and baking Pantry
- 4 tsp baking powder Pantry
- 1/4 tsp baking soda Pantry
- 3/4 tsp salt Pantry
- 4 tbsp very cold unsalted butter, cut into pieces $1.50 for a stick
- 1 cup very cold buttermilk (if you don't have buttermilk, add 1 tbsp lemon juice or white vinegar to a cup of regular milk and let sit for 5 minutes) $2 for a pint
Recipe Serves 6
- Preheat oven to 450 degrees F. Lightly flour a baking sheet and set aside.
- Use your hands to rub the butter into the flour, until the mixture resembles small peas (work quickly, you don't want the butter to melt).
- Form a little well in the center of the mixture and pour in the buttermilk. Stir together to form a very sticky dough.
- Lightly flour a flat, clean surface and knead the dough about 5 times, just until it holds together. Press it until it is about 1 1/2” thick.
- Use a biscuit cutter, wine glass or drinking glass to cut 3” circles out of the dough, reworking the scraps until all the dough has been cut.
- Arrange the biscuits on the floured baking sheet so they touch one another lightly.
- Bake for 13-16 minutes, until puffy and golden-brown.
- Serve hot.