Active Time

　　15 minutes

　　Total Time

　　40 minutes

　　These slightly sweet biscuits are the ideal vehicle for Strawberry Shortcake.

　　

Ingredients

6 biscuits

　　1½ cups all-purpose flour

　　1½ Tbsp. sugar

　　1½ tsp. baking powder

　　Rounded ¼ tsp. kosher salt

　　¼ tsp. baking soda

　　½ stick (2 ounces) cold unsalted butter, cut into ½-inch cubes

　　¾ cup well-shaken buttermilk

　　1 Tbsp. milk or cream for brushing biscuits

　　

Step 1

Put oven rack in middle position and preheat oven to 425°F.

　　

Step 2

Sift together flour, sugar, baking powder, salt, and baking soda onto a sheet of wax paper, then sift again into a bowl. Blend in butter with your fingertips until mixture resembles coarse meal. Add buttermilk and stir with a fork until a dough just forms (dough will be moist).

　　

Step 3

Turn dough out onto a well-floured surface and knead gently 6 times. Pat out dough on a floured surface with floured hands, reflouring surface if necessary, into an 8x5½-inch rectangle. Trim all 4 sides with a knife, dusting knife edge with flour before each cut. Cut rectangle in half lengthwise, then into thirds crosswise to form 6 (2½-inch) squares, flouring knife between cuts. Transfer biscuits with a metal spatula to an ungreased baking sheet, arranging them 2 inches apart, and brush tops with milk or cream. Bake until pale golden, 12 to 15 minutes, then transfer to a rack to cool to room temperature.