These craggy biscuits are equally at home on the dinner table (particularly with stews) or at breakfast (served with Flavored Butters). Either way, if you eat them as soon as they come out of the oven (which is when they’re at their finest), be prepared to eat too many. And don’t be tempted to shape these: they’re best when handled as little as possible.
Yield: 12 biscuits.
3 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon baking soda
¾ cup unsalted butter, chilled or frozen, cut into thin slices
1 cup buttermilk, plain full-fat yogurt, or sour cream
1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
2. Place the flour, sugar, baking powder, salt, and baking soda in a food processor fitted with a steel blade, and mix to combine. While the processor is running, add the butter, a few slices at a time, and process until the mixture resembles cornmeal. Transfer the mixture to a large mixing bowl. Add the buttermilk and mix by hand until combined. Divide the mixture into 12 pieces and place them on the prepared baking sheet. Transfer to the oven and bake until golden brown, about 12 to 15 minutes.
From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)