I pulled out the biscuit cutter early Sunday morning and baked some biscuits for The Baker. When he makes biscuits, he uses Mark Bittman's recipe. My biscuits are from a faded and spattered recipe card that doesn't say whose biscuits are penned on it. I do know that it is not my mother's recipe. So far as memory takes me, she didn't make biscuits from scratch. She made them from a can. It wasn't as easy as it sounds. You see, mother could not bring herself to pop open those cans. No, she would corner one of us three girls to open the can for her. When we balked, she offered up a dime for our trouble. This was all well and good until we tried to hold those biscuits hostage by asking for a quarter to pop the can. It was the end of her largesse. Ever after, we were told to open the can!
2 cups unbleached all-purpose flour
1/4 tsp baking soda
1 tbsp baking powder
1 tsp salt
6 tbsp unsalted butter, ice cold
3/4 cup buttermilk
Preheat oven to 450
Combine dry ingredients in bowl of a food processor.
Cut the butter into chunks (about 1/2 tbsp each) and pulse into flour until it resembles coarse cornmeal. This only takes a few pulses.
Add the buttermilk and pulse just until combined. If mixture appears on the dry side, add a little more buttermilk.
Turn the dough out onto a floured board.
Ever so gently, pat (don't use a rolling pin) the dough out to a thickness of about 1/2 inch.
Cut into rounds.
Gently knead the scraps together to cut out more. These last biscuits will not be as flaky or as pretty but will be tasty.
Place on ungreased cookie sheet. Bake until golden brown--about 18 to 20 minutes. Check at 15 minutes.