Ad Hoc Buttermilk Biscuits

Tall, flaky buttermilk biscuits with a tender crumb, perfect for breakfast or alongside fried chicken.

Ingredients

• 2 cups all-purpose flour
• 1 cup cake flour
• 1 1/2 Tbsp baking powder
• 1 tsp baking soda
• 1 1/2 tsp kosher salt
• 8 Tbsp (1 stick) cold unsalted butter, cubed
• 1 1/4 cups cold buttermilk, plus more for brushing
• 2 Tbsp melted butter, for finishing

Directions

1. Preheat oven to 425 F. Whisk together both flours, baking powder, baking soda, and salt.
2. Cut in the cold butter with a pastry cutter or fingers until the mixture resembles coarse meal with some pea-size bits.
3. Stir in the buttermilk just until a shaggy dough forms; do not overwork.
4. Turn out, pat into a rectangle, and fold over on itself two or three times to build layers, then pat to about 1 inch thick.
5. Cut out biscuits with a floured cutter (pressing straight down), and place them touching on a parchment-lined sheet.
6. Brush the tops with buttermilk and bake 18 to 20 minutes until risen and golden. Brush with melted butter and serve warm.

Notes

Adapted from Thomas Keller’s Ad Hoc at Home; folding the dough gives the layered, flaky rise.