What I learned: In terms of what I'm personally shooting for, these biscuits were a little too buttery, but the texture was divine. When I try this recipe again, I could probably use shortening and solve the buttery issue pretty quickly... FYI, Bon Appetit DID NOT LIE when they said they'd found the secret to tender, fluffy biscuits... and the secret is this: don't over-mix. Want more that just a secret? Keep reading.
Bon Appetit Pies-N-Thighs Biscuits
Makes 8-10 2 1/2" Biscuits ( I made a 1/2 recipe from what BA suggests and made them smaller in diameter)
What you Need:
1.5 teaspoons baking powder
1 1/4 teaspoons kosher salt
1/2 teaspoon sugar ( I used truvia because of the whole gestational diabetes thing and sacrificed NOTHING)
1/8 teaspoon baking soda
3 cups all-purpose flour, plus more to keep it from sticking as you roll/press the dough out
3/4 cups (1.5 sticks) chilled unsalted butter, cut into pieces
3/4 cups chilled buttermilk
1 egg, beaten (for the top of the biscuits)
What to Do:Obviously, as in nearly all baking, preheat your oven to start with to 375. Then, of course, start with your dry ingredients.BA says to put them all into a food processor and blend them, but of course I had some trouble with my food processor as I was trying to make it all happen (Ok, it was user error.... I may have forgotten to put the blade in. sheesh.) so I almost used the sifter, but either way, you want to get all your dry ingredients mixed thoroughly together.
If you haven't already cut up the butter... then do that, obvi. In your food processor (or you COULD do it the old fashioned way...with your hands) add in the butter and pulse it lightly (or smush) until you've got some lumpy, pea-sized pieces of butter and flour all mixed together. Don't over do it or you'll end up with too warm butter, says BA. Put the mixture into a bowl and slowly add in the buttermilk, mixing it in with a fork.