- 1 cup all-purpose flour, sifted
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 1/4 cup plus 1 teaspoon buttermilk
- Preheat the oven to 375ºF. Line a baking sheet with parchment or wax paper.
- In a bowl combine the dry ingredients and blend thoroughly. Cream in the butter with your fingers or a fork, until the mixture resembles coarse crumbs. Add the buttermilk a little at a time and, using your hands or a fork, work it in just until it’s thoroughly incorporated and you have a smooth ball of dough. Don’t overwork or overhandle the dough.
- On a lightly floured surface, roll out the dough with a rolling pin to a circle about 7 inches in diameter, 1/2 inch thick. Using a small round cookie cutter or the rim of a shot glass, press out 12 1-inch rounds. If you like, you can reroll the leftover dough to make more, but the texture of these will be denser than the others.
- Place the dough rounds on the baking sheet and bake until golden on top and brown on the bottom, for about 15 minutes. Serve warm.
- Rosemary Biscuits: Follow the recipe above but substitute 1/4 cup milk for the buttermilk and add 1 tablespoon chopped fresh rosemary. Serve them with Rosemary Lamb Stew. Follow the same method for other herbed biscuits.