Buttermilk Biscuits

Yields 12-15 biscuits

This easy to make recipe originally appeared in my Fog City Diner Cookbook in 1993. For a variation add ½ - 1 teaspoon freshly ground black pepper for pepper biscuits or 1 cup grated cheddar cheese for cheese biscuits or 1 or 2 minced scallions for scallion biscuits.

The ½ cup of cake flour can be replaced with ½ cup of cornmeal or rye flour for a different flavor. It’s fun to experiment.

2 cups all-purpose flour
½ cup cake flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons sugar
7 tablespoons unsalted butter, chilled and cut into small dice
3/4 cup buttermilk
1 egg
1 egg beaten with 1 tablespoon milk (for optional egg wash)

Preheat oven to 375°
Combine the flours, baking powder, salt and sugar in a food processor. Pulse the butter into the dry ingredients until the mixture is the consistency of coarse corn meal. In a separate bowl mix together 1 egg and the buttermilk. Add to the bowl and pulse until the dough comes together. Do not over mix.

Transfer the dough onto a lightly floured surface and gently pat or roll into a circle about 1-inch thick. Cut with a cookie or biscuit cutter, with a glass dipped in flour or cut with a knife into squares or triangles. Gently press the trim together and cut out the remaining dough.

Place 1-inch apart on a parchment lined cookie sheet. If you want to glaze the biscuits, brush the tops with the egg wash or with a little buttermilk.

Bake the biscuits for about 20 minutes at 375° or until golden. Cool on a wire rack. To reheat, place in a preheated 300° oven and bake for 2-3 minutes until hot inside.