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Buttermilk Biscuit Dough
From Norma Frye as created by Ruth Cousineau from Fine Cooking Issue 124
This versatile dough comes together in minutes and can be used to make not only biscuits but many other tasty treats, too, depending on how you roll and cut it—such as Heirloom Tomato and Cheese Pie. Buttermilk has a tendency to separate a bit in the carton, so be sure to shake it well before measuring.
Yield about 1 pound of dough
- 8 oz. (13/4 cups) unbleached allpurpose flour; more as needed
- 2 tsp. baking powder
- 1 tsp. granulated sugar
- 1/2 tsp. baking soda
- 1/2 tsp. table salt
- 3 oz. (6 Tbs.) cold unsalted butter, cut into 1/2inch pieces
- 3/4 cup cold, wellshaken buttermilk
- In a large, wide bowl, combine the flour, baking powder, sugar, baking soda, and salt. Using a pastry blender or your fingertips, cut in the butter until the mixture resembles coarse meal with some peasize lumps.
- Using a silicone spatula, stir in the buttermilk just until the flour mixture is moistened. Do not overmix; the dough should just come together, and it will be sticky.
- Transfer the dough to a floured work surface and gently knead 6 to 8 times, dusting lightly with flour if needed to keep it from sticking.