8 ounces (about 1 1/2 cups) all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
Pinch of garlic powder
8 tablespoons cold unsalted Real California butter, cut into 1/2-inch pieces
3/4 cup Real California buttermilk
2 tablespoons melted Real California butter
Heat oven to 400°F. In a mixing bowl, stir dry ingredients together with a fork. With a pastry blender, cut in cold butter until mixture resembles coarse crumbs. Make a well in the center and add buttermilk. With your hands or a rubber spatula, quickly fold together dry ingredients and buttermilk until a sticky dough forms. Turn dough out onto a floured surface; roll out 3/4-inch thick. With a 3-inch biscuit cutter, cut dough into rounds. Transfer to a sheet pan and brush with melted butter. Bake for 15 minutes or until golden brown.
Makes 6 biscuits
Tip: Buttermilk Truck uses these biscuits for their popular Buttermilk Brick breakfast sandwich. Place 2 buttermilk biscuits on a bed of hash-brown potatoes, top with 2 over-easy eggs and chorizo gravy. If desired, sprinkled with grated Real California Cheddar cheese.
Recipe courtesy of Buttermilk Truck, Los Angeles, Calif.
