anytime we have buttermilk in the house we jump at the chance to make these biscuits. they are so yummy and fluffy - and if b doesn't feel like being in the kitchen i can even make them myself. they are the best right out of the oven with raspberry butter, which we usually make ourselves (below), but i bought some from surfas this week and it was amazing. we had them for dessert and again for breakfast...
Biscuits1c unbleached all-purpose flour
1c cake flour
2 tsp baking powder
2 tbl turbinado sugar
½ tsp baking soda
½ tsp kosher salt
8 tbl cold butter
¾ c cold buttermilk
Preheat oven to 450 degrees F. In a food processor, combine all dry ingredients. Pulse to aerate. Cut cold butter into ½ inch cubes and scatter over the flour mixture. Pulse 12 times. The mixture should look like cornmeal. You should still be able to see pea sized pieces of butter. Dump the mixture into a medium sized bowl and add buttermilk. Mix swiftly until just combined. Using an ice cream scoop, scoop biscuits onto a baking sheet. Do this quickly so as to keep the mixture as cold as possible. Bake for 15 minutes.
from sunday suppers
Butter
mix equal parts room temperature unsalted butter with bonne maman raspberry jam
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