Buttermilk Biscuits

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1 tsp salt
• 7 TBSP unsalted butter, chilled in the freezer to cut into thin slices
• 3/4 cup cold butter milk
• 2 TBSP buttermilk for brushing
  
  

1. If you do not have buttermilk, make buttermilk by mixing 1 TBSP vinegar to 1 cup of milk.

2. Preheat oven to 425°F. 

3. Line a cookie sheet with baking mat or parchment paper.

4. Whisk flour, baking powder, baking sod and salt together in a large bowl. 

5. Add cold butter slices and cut into flower mixture with a pastry blender until the mixture resembles course crumbs.

6. Make a well in the center of the mixture.  Pour cold buttermilk into the well and stir gently until just combines.

7. Turn the dough onto a floured work surface and pat it together into a rectangle.

8. Fold the rectangle into thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding the pressing the dough a total of three times. 

9. Roll the dough on a floured surface to about 1/2inch thick. Use 2 1/2 inch round biscuit cutter to cut the biscuits.

10. Reroll any scraps to cut more biscuits.  You should get about 12.

11. Transfer biscuit to the prepared backing sheet.

12. Press an indent into the top of each biscuit with your thumb. 

13. Brush buttermilk over the tops.

14. Bake in the preheated oven until golden brown, about 15 minutes.