They’re not to be missed.
Victor Protasio
These biscuits have it all.
Whats not to love?
Photo:Victor Protasio
These light, yet crispy-on-the-edges biscuits have an irresistible savoriness to them.
If you’re hosting, this recipe can be easily doubled to make 16 biscuits.
Serve with softened butter or cream cheese for slathering.
The bench scraper will make cutting and lifting the dough during the stacking process easier.
Rub and pinch butter into flour mixture until mixture resembles coarse crumbs with pea-size pieces of butter.
Gradually stir in buttermilk.
Knead a few times until a shaggy dough forms.
Transfer dough to a lightly floured work surface.
Pat dough into a 6-by-8-inch rectangle (about 3/4 inch thick).
Cut crosswise and lengthwise to form 4 evenly sized smaller rectangles.
Stack rectangles on top of each other and pat them down into a 3/4-inch-thick rectangle again.
Repeat process 1 more time.
Cut dough into 8 (about 2 1/2-by-3-inch) biscuits.
Place on a baking sheet lined with parchment paper, spaced evenly apart.
Brush tops with buttermilk and sprinkle with pepper.
Freeze biscuits, uncovered, for 15 minutes.
Meanwhile, preheat oven to 425F.
Bakebiscuits until golden brown, 16 to 18 minutes.
2,000 calories a day is used for general nutrition advice.
