Mark Bittman’s Buttermilk Biscuits

Directions

• 1)

  Heat the oven to 450°F. Mix the dry ingredients together in a bowl or food processor. Cut the butter into bits and either pulse it in the food processor (the easiest) or, if you’re using a bowl, pick up a bit of the dry ingredients and rub them with the butter between your fingers and drop them again. All the butter should be thoroughly blended into the flour mixture before you proceed.

• 2)

  Pulse a couple of times or use a large spoon to stir in the buttermilk or yogurt, just until the mixture forms a ball. Turn the dough out onto a lightly floured surface and knead it 10 times; no more. If it is very sticky, add a little flour, but very little; it should still stick slightly to your hands.

• 3)

  Press the dough into a 3/4-inch-thick rectangle and cut into 2-inch rounds with a biscuit cutter or glass. Put the rounds on an ungreased baking sheet. Gently reshape the leftover dough and cut again. Bake for 7 to 9 minutes, or until the biscuits are a beautiful golden brown. Serve within 15 minutes for them to be at their best.

• 4)

  Baking Powder Biscuits: Slightly different flavor, but with good texture: Increase the baking powder to 4 teaspoons and omit the soda. Use milk in place of buttermilk or yogurt.

• 5)

  Drop (“Emergency”) Biscuits: Not quite as good, though you’ll save 5 minutes: Increase the milk or yogurt to 1 cup and drop tablespoons of the dough onto a greased baking sheet. Bake as directed.

• 6)

  Sweet Potato Biscuits: Southern-style goodness. Grease the baking sheets. Stir 1 cup puréed cooked sweet potato or winter squash into the butter-flour mixture. Add only enough buttermilk or yogurt to form the dough into a ball, usually between 1/2 and 3/4 cup (if your potatoes are very dry, you may need the whole amount). Roll the dough a little thinner–about 1/2 inch. Cut as directed, into biscuits (you’ll get a few more), and bake for 12 to 15 minutes.