Adapted from How to Cook Everything, but Mark Bittman
Once you make these a few times you will see that these are a breeze to get together and just as quick to bake. Perfect for any meal or a snack, and they can be made on a whim. This is where keeping plain yogurt as a staple comes in handy.
Prep Time: 10 minutes
Cook Time: 8 minutes
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon sea salt
5 tablespoons butter, cold
¾ – 1 cup buttermilk, or yogurt (highly recommend yogurt)
Baking Sheet, Pastry Blender/Fork, Rolling Pin, Glass about 2 ½ inches in diameter or a Biscuit Cutter
Heat the oven to 450 degrees Fahrenheit.
In a large mixing bowl, add 2 cups flour, 3 teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon sea salt.
Cut the butter into tiny pieces. Add it to the bowl. I like to add in the pieces a bit at a time, tossing the pieces in the flour to coat. Then adding in more pieces, tossing, and coating.
Cut the butter into the dough with a pastry blender or fork until it resembles a coarse meal.
Add ¾ cup of buttermilk and start stirring together with a fork. If it’s really dry add in another tablespoon of buttermilk at a time, but no more than 3 tablespoons total. The mixture should be a bit dry. It will come together when you smear it with your hands.
Once most of the dough has come together by stirring with a fork turn it out onto a work surface and smear/knead it 4 or 5 times with your hand, just until it comes together. Pat or roll the dough out until it’s about ½ inch thick. Make sure it doesn’t stick to the surface. You can use a bit more flour, but you shouldn’t need to. Cut the dough with the glass/biscuit cutter and place each round onto the baking sheet. Bring any extra dough back together gently and recut.
Bake in the oven for about 8 minutes until just golden.
Serve with butter, jam, or honey.