For Thanksgiving this year, I decided to make buttermilk biscuits. This recipe comes from Thomas Keller's Ad Hoc at Home cookbook. Pairs great with Turkey, Gravy, Mashed potatoes as well as Keller's Buttermilk Fried Chicken. They taste best right out of the oven, but can be made in the morning and warmed up before serving. Note that it is important not to overwork the dough, which will make the biscuits tough.
Makes 12 biscuits
2 cups cake flour
2 cups all-purpose flour
1 tablespoon kosher salt
1 tablespoon baking soda
1/2 pound (2 stitcks) unsalted butter, cut into 1/2-inch cubes and chilled
1 1/2 cups buttermilk, plus 1 to 2 tablespoons for brushing
2 to 3 tablespoons (1 to 1 1/2 ounces) unsalted butter, melted
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
Combine the flours, salt, baking powder and baking soda in the bowl of a food processor and pulse a few times to blend. Add the chilled butter an pulse several times, until the pieces of butter are not bigger than small peas. Do not over process; the dough should not come together.
Transfer the dough to a large bowl and make a well in the center of the flour mixture. Pour in the buttermilk. Sitr and lift the mixture with a sturdy spoon, gently working the flour into the buttermilk. The dough should begin to come together, but not form a solid mass, or the biscuits may be tough.
Dust a work surface with flour and turn out the dough. Pat the dough into a 3/4-inch-thick rectangle. Using a 2 1/2-inch round cutter (I use a drinking glass), cut out the biscuits.
If the cutter sticks to the dough, dip the cutter in flour before cutting.
Place the biscuits on the baking sheet. The dough trimmings can be gently pushed together, patted out, and cut one more time; do not overwork the dough.
Brush the tops of the biscuits lightly with buttermilk. Bake for 15 to 18 minutes, rotating the pan halfway through baking, until a rich golden brown.
As soon as you remove the biscuits from the oven, brush the tops with melted butter. Serve warm.