“This recipe comes from chats with friends and many weekend mornings of making biscuits. Pay close attention to technique — it is certainly as important as the ingredients — and you’ll surely make a moist, airy, tasty biscuit with good rise. Important: Use fresh, aluminum-free baking powder; this is less salty than regular baking powder and allows you to add more without affecting taste.”
Ingredients
4 cups cake flour
2 1/2 tablespoons aluminum-free baking powder
2 teaspoons salt
1/2 cup cold unsalted butter, cut into small chunks
1 1/3 cups buttermilk, or more as needed
1 tablespoon salted butter, melted
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