Basic Buttermilk Biscuits

1 cup all purpose flour
1 cup cake flour (or 3/4 cup plus 1 tablespoon All Purpose Flour)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons granulated sugar
3/4 teaspoon salt
8 tablespoons (1 stick) frozen unsalted butter
3/4 cup buttermilk

Place a layer of parchment paper across the bottom and up 2 sides of an 8″x8″ pan. Preheat oven to 450?F degrees.

In a medium bowl (or bowl of food processor), mix together dry ingredients and stir with a whisk to combine.

Using a bench scraper or large knife, cut a frozen stick of butter down the middle length wise, letting the two pieces fall side by side. Next cut each of those pieces in half length wise, creating 4 equal(ish) sections. Next, cutting horizontally, make small cubes with your bench scraper, touching the butter as little as possible to remove it from the utensil. Add to bowl of food processor. (Note: If not using a food processor, use a box grater and shred your butter just like you would a block of cheese. Work quickly and refreeze if needed before continuing.)

Pulse food processor 8-10 times until meal is finely ground. Make sure unlock lid and tap inside the bowl to eliminate a counter covered with flour.

Pour flour and butter mixture into a separate bowl and add in buttermilk all at once. Using a spatula or fork, mix gently until most the dry mix has been incorporated. Dump out onto a floured surface and mold gently to form an 8×8(ish) square.

Using your bench scraper or long knife, cut quickly through the dough into 9 pieces (3 wide and 3 tall). They will transfer straight to the pan, but will be loose in doing so. That’s ok, as they bake they’ll come together!

If oven is not yet preheated, place in freezer until oven is to temperature. Bake for 10-12 minutes or until tops are golden brown (emphasis on the golden). Remove from oven and using parchment paper, transfer to a non porous surface (or put down a few paper towels to catch and excess butter) to cool.
If you don’t often stock buttermilk in the house (not many do), you can sour regular milk with a little lemon juice, just allow a few extra minutes for it to take.