BUTTERMILK BISCUITS

Makes 9 (2 to 3-inch) biscuits

The exterior of the perfect biscuit is golden brown and slightly crisp. Straight from the oven, the hot, steaming interior should be light and airy. When making biscuits, it’s important to avoid overworking the dough. Overworked dough means a tough biscuit.

A very hot oven is essential. When the butter melts, it produces steam. The steam interacts with the baking powder, and the result is a tender, light, and fluffy biscuit.

2 cups all-purpose flour, or cake flour (not self-rising), plus more for your hands

1 tablespoon baking powder

1 teaspoon salt

4 tablespoons (½ stick) cold, unsalted butter, cut into cubes

¾ to 1 cup buttermilk

• Preheat the oven to 500°F. Combine the flour, baking powder, and salt in a large bowl. With a pastry cutter or two knives, cut the butter into the flour mixture until it resembles coarse meal. Pour in the buttermilk, and gently mix until just combined. Flour your hands and gently form the mixture into balls.

• Flatten slightly and place in a round 8 x 2-inch cake pan or on a baking sheet. If the biscuits are baked close together, the sides will be moist. If the biscuits are baked farther apart, the sides will be crisp.

• Bake until golden brown, 8 to 10 minutes. Allow to cool to the touch and serve immediately.