- 2 cups unbleached all-purpose flour, plus more for dusting the board
- 1/4 teaspoon baking soda
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons unsalted butter, very cold
- 1 cup buttermilk (approx)
Preheat your oven to 450°F. Combine the dry ingredients in a bowl. Cut the butter into chunks and cut into the flour until it resembles course meal. Add the buttermilk and mix JUST until combined.
If it appears on the dry side, add a bit more buttermilk. It should be very wet. Turn the dough out onto a floured board.
Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to 1 inch thick.
Use a round cutter to cut into rounds.
You can gently knead the scraps together and make a few more, but they will not be as fluffy as the first ones.
Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other (which will also make them rise higher).
Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
Do not overbake.
COOL AND SMEAR WITH CARDAMOM ROSE JELLY