May 14 - National Buttermilk Biscuit Day

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Title: Small-Batch Buttermilk Biscuits
Categories: Five, Breads
Yield: 4 Servings

2 c (255 g) A-P flour
1 tb Baking powder
1 ts Kosher salt
6 tb Cold unsalted butter; in
- 1/2" cubes, + room temp
- butter for greasing pan
3/4 c (180 ml) cold buttermilk;
- more as needed
1 lg Egg

In a medium bowl, whisk the flour, baking powder and
salt to combine. Add the cold cubed butter, and toss
until each cube is well coated with flour. Using your
hands or a pastry cutter, cut the butter into the flour
until the mixture resembles a coarse meal.

Make a well in the center of the bowl, and pour in the
buttermilk. Use your hands or a silicone spatula to mix
the ingredients together until they form a homogenous
dough. (It will look quite shaggy.) If the dough is not
coming together, add more buttermilk by tablespoons.

Wrap the dough in plastic wrap and refrigerate for 30
minutes. Toward the end of chilling, heat the oven to
400ºF/205ºC.

Butter a 9" square baking pan, a 9" round cake pan, an
oven-safe skillet or a baking sheet.

On a lightly floured surface and using floured hands,
pat the dough into a rectangle 1/2" thick. Fold the
dough in quarters. Using floured hands, pat the dough
out again to a square about 1 1/4" thick.

Cut the square of biscuit dough into four even pieces.
Transfer the biscuits to the prepared pan in a cluster,
with about 1/2" of space between each biscuit.

In a small bowl, whisk the egg with 1 tablespoon water.
Brush the egg wash over the surface of the biscuits, and
bake until deeply golden brown on top, 25 to 30 minutes.
Cool at least 10 minutes before carefully separating and
serving.

By: Erin Jeanne McDowell

Yield: 4 biscuits

RECIPE FROM: https://cooking.nytimes.com

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