It is strawberry time, so that mean strawberry shortcakes. I like to make buttermilk biscuits for this. I make the dough ahead of time. I cut them, then set them on cookies sheets and freeze the. Then I transfer them to in zip-lock baggies. I pull them out and bake them off frozen. It only takes a few minutes more. This is a great idea because I only use butter in my biscuits and to get that flakyness you want your butter cold and hard when you bake it.
My other trick is to keep the butter cut in larger sizes (about a small pea). I cut the butter into my flour with a food-processor carefully . Then add the liquid ingredients in a bowl by hand.
The last trick is the buttermilk I use. I know sadly not all of you will be able to get Bulgarian buttermilk. But if your store does carry it I highly recommend it. I know it is a bit more and it is totally worth it. It is so much richer and flavorful !! It make a huge difference in my baking. I like to use buttermilk in my baked items because it helps it to have a more tender crumb.
1 1/2 cups all-purpose flour
1 1/2 tablespoons sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/2 stick (1/4 cup) cold butter, cut into 1/2-inch cubes
3/4 cup well-shaken buttermilk
1 TBL milk or cream for brushing biscuits
Put oven rack in middle position and preheat oven to 425°F.
Sift together flour, sugar, baking powder, salt, and baking soda into a bowl. Blend in butter till it is the size of small peas. Add buttermilk and stir with a fork until a dough just forms (dough will be moist).
Turn dough out onto a well-floured surface and gently fold over, press down in an even square till 1 inch thick. Do this 6 times. Pat out dough on a floured surface with floured hands, reflouring surface if necessary, cut, flouring knife between cuts. Transfer biscuitsto a greased baking sheet, arranging them 2 inches apart. Set in fridge one hour for butter to firm or freeze. Brush tops with milk or cream. Bake until pale golden, 12 to 15 minutes, then transfer to a rack to cool to room temperature.
Makes 6 biscuits