Photo by Gina Moore
MAKES 12–14
2 cups all-purpose flour
1 tablespoon sugar
¼ teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons unsalted butter, cut into small pieces and chilled
1 cup fat-free buttermilk
¼ cup milk
Sugar
Sweetened, sliced strawberries (optional)
Whipped cream (optional)
Preheat oven to 400 F. In a large bowl, sift together flour, sugar, baking soda, baking powder and salt.
Work quickly through the next steps, so the butter does not warm up and soften too much. With a pastry cutter or two knives, cut the butter into the flour mixture until it resembles small crumbs (the size of a pea). Make a hole in the middle of the flour, and add buttermilk. Gently stir until the dough is mixed together but still tacky. If it is too dry, add more buttermilk, 1 tablespoon at a time. Pour out the mixed dough onto a floured surface and, with floured hands, gently pat into a rectangle, 1 inch thick.
With a 2½-inch biscuit cutter, push down to cut the dough, and pull up without twisting the cutter and the dough. Leftover scraps can be combined and cut again—but only once. Arrange the biscuits on a parchment-lined cookie sheet, not touching each other. Brush the tops with milk, and sprinkle with sugar. Bake for 20 minutes or until they are golden brown. Top with strawberries and whipped cream for strawberry shortcake. Biscuits can also be cut up to use in a fruit trifle or bread pudding.