This post is especially for Ali, since she has a new Kitchen Aid mixer! Like most things homemade, these biscuits are heads above anything from a can. For breakfast or as an addition to supper, they are delicious, filling, comfort food. Enjoy!
3 1/2 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon sugar
12 tablespoons (1 stick plus 4 tablespoons) cold, unsalted butter, cut into 1/4-inch cubes
1 1/4 cups (or more) well-shaken buttermilk
1 beaten egg (optional)
1. Preheat the oven to 425ºF. Lightly grease a baking sheet, spray it with vegetable oil spray, or line it with parchment paper.
2. Stir the flour, baking powder, baking soda, salt, and sugar together in a large bowl. Add the cubed butter and cut it into the flour using a pastry cutter or two knives until the mixture resembles coarse cornmeal. DO NOT OVER-MIX!
3. Add the buttermilk to the flour-butter mixture and stir until the dough just begins to stick together; do not over-mix. Add more buttermilk, 1 tablespoon at a time, if the dough is still crumbly and not sticking together.
4. Turn the dough out onto a lightly floured surface and knead just until it coms together, adding only as much flour as you need to keep the dough from sticking to the work surface or your hands. Form the dough into a flat round. Sprinkle more flour on the work surface and pat or roll the dough on the floured surface to a 3/4-inch thickness.
5. Cut the dough with a floured 2 1/2-inch biscuit or cookie cutter (I use a drinking glass), leaving as little space as possible between each cut. Place the rounds on the prepared pan, leaving 1/2 inch between the biscuits. Brush with the beaten egg and bake the biscuits for 15 to 17 minutes, until they are golden brown. Serve fresh from the oven. (They also reheat well!)