Sarabeth'S Bakery Buttermilk Biscuits - cooking recipe

Ingredients

3 1/4 cups unbleached all-purpose flour
2 tablespoons superfine sugar
1 tablespoon baking powder
2 teaspoons baking powder
1/8 teaspoon fine sea salt
12 tablespoons unsalted butter, chilled, cut into 1/2 inch cubes
1 1/2 cups buttermilk

Preparation

Position a rack in the center of the oven; preheat to 400\u00b0.
Line a half-sheet pan with parchment paper.
Sift the flour, sugar, baking powder, and salt together into the bowl of a stand mixer.
Attach the bowl to the mixer and fit with paddle attachment.
Add the butter; mix on low speed until the mixture resembles coarse meal with some pea-size pieces of butter.
Add the buttermilk, mixing just until the dough barely comes together.
Scrape the dough onto a lightly floured surface and knead a few times until the dough is smooth.
Sprinkle the top of the dough with flour and roll out a little more than 3/4 inch thick.
Using a 2 1/4 inch fluted biscuit cutter, dipping the cutter into flour between cuts, cut out the biscuits and place 1 inch apart on the pan.
Gently press the scraps together (do not overhandle the dough); repeat rolling and cutting.
Bake until the biscuits are well risen and golden brown, 18-20 minutes.
Serve hot or warm.
To reheat biscuits, wrap them in foil and bake in preheated 350\u00b0 for about 10 minutes.