Buttermilk Shortcake Biscuits

© Katherine Stetson

A very flavorful biscuit, ideal for strawberry shortcake or chicken ‘n biscuits.

Makes ten 3” biscuits:

  • 1 cup unbleached all-purpose flour
  • 1 cup cake flour
  • ¾ cup buttermilk
  • ½ cup (one stick) unsalted butter, very cold
  • 2 teaspoons baking powder
  • 1 teaspoon sugar
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt

Preheat oven to 400 degrees.

Combine dry ingredients in the bowl of a food processor and pulse briefly to mix.  Cube stick of butter into 10 pieces and add to flour mixture.  Pulse 8-10 times or until butter has been cut into very small pieces.  Add buttermilk and process just until dough is evenly moistened.

Dump dough onto a floured surface and knead briefly.  Roll out to a thickness of ½ inch and cut out biscuits with a 3” cutter.  Bake for 15 minutes, rotating sheet pan half way through cooking time.

Copyright © Katherine Stetson, all rights reserved.