Master Biscuit Dough
Master

Makes 24 2 1/2 to 3-inch biscuits
 

• 1 stick plus 4 tablespoons unsalted butter, cut into 1-inch piece, chilled
• 2 1/2 cups bread flour, plus more for rolling out dough
• 2 1/2 cups cake flour, plus more for rolling out dough
• 2 teaspoons salt
• 1 tablespoon plus 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 tablespoon sugar
• 1 1/2 cups buttermilk
• 1 cup milk

Preheat oven to 425 degrees. In the bowl of a stand mixer, combine dry ingredients. Mix butter into dry ingredients with the paddle attachment until butter is slightly broken down, but not fully incorporated. In a large bowl, whisk buttermilk and milk together. With mixer running, add buttermilk mixture to flour slowly until well incorporated but not overmixed. Turn out dough onto a lightly floured surface and form into a disk. On a flat, floured surface, roll dough to 1/2-inch thickness and cut into desired shape for biscuits. Or freeze them in 1/2-inch sheets to thaw and use later or cut into shapes and freeze. If baking them, place biscuits on ungreased cookie sheet. Bake for approximately 10-12minutes, or until puffed and golden brown. Remove to a rack to cool.