Martha Stewart's Flaky Style Biscuits

By lorik

Ingredients

• Unbleached all-purpose flour
• Sugar
• Baking powder
• Baking soda
• Unsalted butter
• Buttermilk

Details

Adapted from marthastewart.com

Preparation

Step 1

1. Whisk dry ingredients.
In a large bowl, whisk together 3 cups flour, 1 tablespoon sugar, 1 teaspoon kosher salt, 2 1/4 teaspoons baking powder, and 3/4 teaspoon baking soda for 30 seconds. Cut 1 stick plus 2 tablespoons cold butter into 1/2-inch cubes; toss into dry mixture to evenly coat, then press between your fingers to create flower-petal shapes and return to bowl.

2. Form dough.
Slowly drizzle 1 cup buttermilk over flour-butter mixture (to evenly distribute) while stirring with a fork. Stop stirring when dough begins to form but mixture is still crumbly. Transfer to center of a parchment-lined baking sheet. Gather dough with your hands, pressing firmly to bind, and flatten it into a 6-by-10-inch rectangle. Lift parchment along a short end of dough and fold in half, forming a 6-by-5-inch rectangle. Turn dough 90 degrees; gently reflatten to 6 by 10 inches. Fold in half again and flatten slightly into a 6-inch square.

3. Slice and bake.
To keep things easy, form the dough on the same tray it’s baked on. Cut it into thirds in both directions with a large, sharp knife, to form 9 biscuits. Brush tops with buttermilk. Bake at 450 degrees until puffed, golden brown on top, and hollow-sounding when tapped on bottom, 16 to 18 minutes. Transfer to a kitchen towel-lined basket; cover to keep warm. Serve with butter and jam or honey.

Variations:
Mustard & Herb
For a savory kick, stir 1/3 cup chopped flat-leaf parsley leaves, 1 tablespoon chopped chives, and 2 teaspoons fresh thyme leaves into flour-butter mixture. Whisk 2 teaspoons Dijon mustard into buttermilk before adding to flour-butter mixture in step 2. Serve with more mustard and sliced ham.
 
Bacon & Cheddar
To take breakfast over the top, reduce salt to 1/2 teaspoon and butter to 1 stick in step 1. Whisk 1/4 teaspoon freshly ground black pepper into dry ingredients. Stir 4 slices chopped cooked bacon and 1 cup (3 ounces) shredded sharp cheddar into flour-butter mixture; stir in buttermilk. Serve with butter and a fried egg.
 
Lemon & Poppy Seed
Pay homage to the scone by increasing sugar to 2 tablespoons in step 1. Whisk 2 teaspoons each poppy seeds and lemon zest into flour mixture before incorporating butter. Serve with sliced strawberries or strawberry jam and lightly sweetened whipped cream (whisk heavy cream with a spoonful of sugar to soft peaks).