Buttery Buttermilk Biscuits

Instructions

Preheat oven to 425 degrees and position a rack in the lower third of the oven.

In a large shallow bowl, whisk the flour, baking powder, baking soda and salt. Add the chilled butter and use a pastry blender (or fork and knife) to cut the butter into the flour until it is the size of peas. Stir in the buttermilk just until the dough is moistened.

Lightly dust a work surface with flour. Turn the dough out onto the surface and knead 2 or 3 times, just until it comes together. Pat the dough into a 1/2-inch thick disk.

Using a floured 2-1/4-inch round biscuit cutter, stamp out biscuit rounds as closely together as possible. Gather the scraps and knead them together 2 or 3 more times, then flatten the dough and stamp out more biscuit rounds. Repeat until all dough is used up.

Transfer the biscuits to a large baking sheet and brush the tops with the melted butter. Chill until firm, at least 10 minutes.

Bake biscuits for 20 minutes, or until golden brown. Let them cool slightly on the baking sheet before serving.

VARIATIONS:

Sweet Lemon-Poppy: whisk 1/4 cup sugar with the dry ingredients. Stir in grated zest of 1 lemon and 1 Tbls. poppy seeds just before adding the cold buttermilk. Sprinkle with sugar after you have brushed each biscuit with melted butter.

Herb-Gruyere: Stir in 1 t. chopped thyme leaves, 1/2 t. finely chopped sage leaves and 1 cup shredded Gruyere cheese just before adding the cold buttermilk

Savory Cranberry-Walnut: Stir in 1 minced, sautéed shallot along with 1/2 cup each chopped dried cranberries and chopped toasted walnuts and a pinch of pepper just before adding the cold buttermilk.

NOTE: To make ahead: the unbaked biscuits can be frozen. Freeze biscuits in a single layer and transfer to a re-sealable plastic bag for up to one month. Bake straight from the freezer, adding a few minutes to the baking time.