from Cooks’ Illustrated
MAKES 12 SMALL BISCUITS
2 cups flour
1 tsp. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
8 Tbsp. cold butter, cut into pieces
3/4 cup buttermilk
Mix all dry ingredients together. Add the cold butter to the flour and rub between your fingers, or use a pastry blender, until the butter is worked into the flour and it looks like coarse meal**. Add the buttermilk and stir quickly, but not too much.
Using two large spoons, or a small ice cream scoop, place 12 mounds of biscuit dough on an ungreased baking sheet (you can line it with parchment of Silpat.)
Bake at 425 degrees for 10 to 12 minutes, or until the tops are golden. Serve warm.
**You can prepare the biscuits in advance by following the recipe up until adding the buttermilk and placing in the fridge. When ready to bake, add the buttermilk and continue with the recipe.