Perfect High Altitude Biscuit

• Vegetarian

• Baking & Spices

  • 2 Scant tbsp Baking powder
  • 3/4 tsp Baking soda
  • 4 cups Flour
  • 3/4 tsp Kosher salt

• Dairy

  • 1 cup Butter, unsalted
  • 1 1/2 cups Buttermilk

Found on mountainmamacooks.com

Description

Ingredients

• 4 cups flour
• Scant 2 tablespoons baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 1 cup (2 sticks) cold, unsalted butter, cut into pieces
• 1 1/2 cups buttermilk, cold

Directions

• Preheat oven to 400F degrees.
• Mix dry ingredients together in the base of a food processor.
• Add butter and pulse 10-15 times just until butter is in pea size pieces. Take care not to over process.
• Transfer flour/butter mixture to a large bowl. Pour in buttermilk and using a wooden spoon or hard spatula, incorporate the buttermilk into the butter-flour mixture just until its mixed through. Again, you dont want to overwork the dough.
• Lightly flour a clean, hard surface and pour out dough- it should want to fall apart. Using a dough cutter, begin collecting the dough and shaping it into a rectangle. Roll the dough out, using a rolling pin, about 1/2 inch thick. Use the dough cutter, lift up one end of the dough and fold it back on itself. Roll the dough out again to 3/4 inch thick. Fold the dough bak on itself again and roll out to 1 inch thick. You can use a pizza cutter to cut dough into squares or use a biscuit cutter and make circles.
• Place biscuits about 1-inch apart on a parchment lined baking sheet and bake about 10-12 minutes until golden and puffy.
• I think these are best served warm slathered with butter and homemade jam!