- 2 cups unbleached all-purpose flour, plus more for dusting the board/counter
- ¼ teaspoon baking soda
- 1 tablespoon baking powder
- 1 teaspoon kosher salt (or other fine salt)
- 6 tablespoons unsalted butter, very cold
- 1 cup cold buttermilk
Orange Honey Marmalade:
- ⅓ cup orange marmalade
- 1½ teaspoons honey
- Preheat your oven to 450°F.
- Combine the dry ingredients in a bowl, or in the bowl of a food processor. Cut the butter into chunks and cut into the flour until it resembles course meal. If using a food processor (ingredients will stay colder and less chance of over-mixing this way), just pulse a few times until this consistency is achieved. Add the buttermilk and mix JUST until combined. If it appears on the dry side, add a bit more buttermilk. Dough should be very wet.
- Turn the dough out onto a very well-floured board or counter. Gently PAT (do NOT roll with a rolling pin) the dough out until it’s about ½” thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick. Use a round biscuit cutter (mine was 2⅝ inch) to cut into rounds. You can gently knead the scraps together and make a few more. The dough must be handled as little as possible or you will have tough biscuits.
- Place the biscuits on a cookie sheet- to keep them soft, have them touching each other on the sheet. If you like more crisp sides, put them about 1 inch apart (like I did), but these will not rise as high as the biscuits put close together. Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom. Do not over-bake!