Hot biscuits fresh from the oven are a hearty treat that go with so many meals. For breakfast, drizzle them with honey and add some fresh berries. Or try them for lunch alongside a bowl of soup and a crisp salad. Of course, buttermilk biscuits smothered with your favorite gravy is a delicious American tradition.
- Yield: 10 biscuits
- 2 cups Kamut flour, or 1 cup einkorn flour and 1 cup Kamut flour, sifted
- ¼ teaspoon baking soda
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons (¾ stick) very cold unsalted butter, cut into chunks
- 1 cup buttermilk
- Preheat the oven to 450 degrees F.
- Combine the flour, baking soda, baking powder, and salt in the bowl of a food processor. Add the butter and pulse in short spurts until it resembles coarse meal this will take just a few times. Add the buttermilk and pulse briefly just until combined. If the dough appears dry, add a splash more buttermilk. It should be a very wet dough.
- Turn the dough out onto a lightly floured work surface. Very gently pat it until it is about ½ inch thick. Fold the dough about 5 times, then gently pat it to about a 1-inch thickness.
- Using a biscuit cutter or the top of a glass dipped in flour, cut out 10 biscuits. Place them on a baking sheet, spacing them about ½ inch apart. Bake until light golden brown, 10 to 12 minutes.