Alison Roman’s Luckiest Biscuits in America
Recipe from Dining In, by Alison Roman
Ingredients
Units
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- 3 cups all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- 2 teaspoon kosher salt
- 1.5 teaspoons sugar
- 1/4 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces, chilled
- 1 1/4 cups buttermilk, plus more for brushing
- Flaky sea salt for sprinkling (optional)
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper
- Whisk the flour, baking powder, kosher salt, sugar, and baking soda in a large bowl. Using your hands, smash the butter into the flour mixture. It should be almost like you’re making pie dough (you’ve made pie dough before, right?), with little bits of butter but no large chunks.Â
- Drizzle the buttermilk all over the dry mixture and, using a wooden spoon or, better yet, your hands, mix everything until it comes together in a sort of ball. Knead the mixture a few times in the bowl, making sure to get any at the bottom up into the mix.
- Turn the dough out onto a lightly floured work surface and knead another two or three times.
- Pat the dough into a 1 1/2 –inch-thick rectangle, about 12 inches long, and 6 inches wide. Cut it in half lengthwise, then crosswise into 4 pieces (you should get 8 biscuits). Alternatively, you can pat the dough into a 1 ½-inch-thick disk (or whatever shape) and punch out 2-inch circles.
- Place the biscuits on the parchment-lined baking sheet and brush the tops with buttermilk, letting some drip down the sides. Sprinkle the tops with flaky sea salt, if you’re feeling fancy.
- Bake, rotating once, until the biscuits are deeply, fantastically, wonderfully golden brown on the bottoms and tops, and the sides have puffed up like an accordion, 20 to 25 minutes.Â
- Remove from the oven and let cool slightly before destroying.Â