Two-Bite Buttermilk Biscuits

From the kitchen of One Perfect Bite...These may be the ugly ducklings of the biscuit world, but their soft and buttery taste, coupled with the ease with which they come together, more than make up for their homely appearance. The recipe, which comes from Food and Wine magazine, is easy to follow and almost foolproof. Almost. If you follow the recipe exactly as it was written, you'll end up with a wet dough that will be very difficult to cut. Obviously, there are two solutions to the problem. The first is to use less buttermilk when making the dough, and the second is to knead more flour into the dough as you shape it for cutting. While it may take a bit of finessing, the finished biscuits are delicious, and perfect to serve with very informal meals of soup or stew. Because they are smaller than most of their kind, I've dubbed them two-bite biscuits. I like to serve them directly from the pan with copious quantities of butter, honey and jam. I've never had to worry about leftovers, but according to the developers of this recipe, the biscuits can be made early in the day and reheated in a 350 degree oven for 3 to 5 minutes before serving. I know you'll like these, and I do hope you'll give this recipe a try. Here is how the biscuits are made.

Skillet Buttermilk Biscuits...from the kitchen of One Perfect Bite courtesy of Food and Wine magazine

Ingredients:
1 stick cold unsalted butter, cubed, plus more for greasing
2 cups all-purpose flour, plus more for dusting
4 teaspoons baking powder
1 teaspoon kosher salt
1/4 teaspoon baking soda
1-1/4 cups cold buttermilk

Directions:
1) Preheat oven to 450 degrees F. Butter a 12-inch cast-iron skillet.
2) In a large bowl, whisk flour with baking powder, salt and baking soda. Add cubed butter and, using your fingers, pinch butter into flour until mixture resembles very coarse crumbs, with some butter remaining the size of small peas. Gently stir in the buttermilk just until a soft dough forms.
3) Scrape dough out onto a lightly floured work surface and pat it into a 3/4-inch-thick round. Using a 2-inch round biscuit cutter, stamp out biscuits as close together as possible. Gently press scraps together and stamp out more biscuits. Arrange 
biscuits in prepared skillet and bake for 12 to 14 minutes, until golden brown. Serve warm. 
Yield: about 20 biscuits.

                    

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