Buttermilk Biscuits for French Toast

Name: Buttermilk Biscuits for French Toast
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 8 to 10 biscuits
Ingredients: 4 cups all-purpose flour, plus for dusting; 4 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small pieces; 1 1/2 cups cold buttermilk; 1/2 cup heavy cream

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Level: Easy

Total: 35 min
Active: 35 min

Yield: 8 to 10 biscuits

Level: Easy

Total: 35 min
Active: 35 min

Yield: 8 to 10 biscuits

Ingredients

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4 cups all-purpose flour, plus for dusting

4 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small pieces

1 1/2 cups cold buttermilk

1/2 cup heavy cream

Directions

Special equipment:

a 3-inch round cutter

Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
Combine the flour, baking powder, baking soda and salt in a large bowl. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and gently mix until a dough just begins to come together.
Scrape the dough onto a lightly floured counter and pat into a 10-by-12-by-1-inch rectangle. Use a 3-inch round cutter to cut out biscuits. Reroll the scraps and cut again.
Put the biscuits on the prepared baking sheet, leaving a few inches between them, and brush the tops with cream. Bake until lightly golden brown, 12 to 15 minutes. Serve hot.