Buttermilk Biscuits

Introduction
Yeast cells produce carbon dioxide slowly, over the course of an hour or more, so the material surrounding them must be elastic enough to contain it for that much time. Weak doughs and runny batters can’t hold gas bubbles for more than a few minutes, and are therefore usually raised with a faster-acting gas source. This is why we use baking soda.

Ingredients:

• 4 cups all purpose flour, plus more for dusting
• 1 tablespoon plus 1 teaspoon of baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 sticks (1 cup) of butter, unsalted, cold, and cut into pieces
• 1 3/4 cups of buttermilk, plus more for brushing

Steps: 

• Preheat oven to 375 degrees.  
• In a large bowl, whisk together the flour, baking powder, baking soda, salt, butter, and sugar.
• Work the contents until there are crumbs at the bottom of the bowl, and until the dough just comes together. 
• The dough will be slightly sticky, do not over-mix. 
• Turn out the dough onto a lightly floured work surface.  
• With flowered fingers, gently pat the dough into a round about 1 inch thick and 3 inches round, pressing any loose bits. 
• Place the biscuits about 1 1/2 inches apart on an unlined baking sheet
• Generously brush the tops of biscuits with buttermilk 
• Bake, rotating sheet halfway through until the biscuits are golden and flecked with brown spots (18 - 20 minutes) 
• Transfer biscuites to a wire rack to cool.