I have been on the search for the ultimate biscuit recipe for years. There are a few that I have discovered that I really enjoy, but none of them are plain buttermilk biscuits. Instead they usually involve the addition of cheese and other herbs or seasonings. And as much as I love these fancied up biscuits, I am always trying to find the PERFECT biscuit recipe that I can make for any occasion and serve slathered with white sausage gravy, just as easily as in a bread basket with dinner. Today I stumbled across this recipe and in my neverending hunt for the perfect biscuit I gave it a try.
So this biscuit recipe falls somewhere between a scone and a sweet biscuit that you would use for making shortcakes. It's definitely not the savory biscuit that I was planning on when I first started baking. It's probably my fault for not thinking the recipe through more clearly. All I saw was a biscuit recipe that was very simple and only included ingredients I already had in the kitchen. I didn't stop to think about it further. But had I stepped back and thought about it, I would have realized that any biscuit recipe that contains 1 1/2 tbsp of sugar and 1 tbsp of heavy cream brushed over the top of the biscuits would end up being more scone-like than biscuit-like. So I might end up having the rest of these biscuits for breakfast slathered with jam and served alongside a cup of tea. I think they will be delicious that way. I also think that with a little extra sugar sprinkled on top that they would make a fantastic cobbler topping. The hunt for the perfect biscuit continues...
Put oven rack in middle position and preheat oven to 425°F.
Sift together flour, sugar, baking powder, salt, and
baking soda onto a sheet of wax paper, then sift again into a bowl.
Blend in butter with your fingertips until mixture resembles coarse
meal. Add buttermilk and stir with a fork until a dough just forms
(dough will be moist).
Turn dough out onto a well-floured surface and knead
gently 6 times. Pat out dough on a floured surface with floured hands,
reflouring surface if necessary, into an 8- by 5 1/2-inch rectangle.
Trim all 4 sides with a knife, dusting knife edge with flour before each
cut. Cut rectangle in half lengthwise, then into thirds crosswise to
form 6 (2 1/2-inch) squares, flouring knife between cuts. Transfer
biscuits with a metal spatula to an ungreased baking sheet, arranging
them 2 inches apart, and brush tops with milk or cream.
Bake until pale
golden, 12 to 15 minutes, then transfer to a rack to cool to room