We made these yummy things at the organic bakery I used to work at. We could eat pretty much whatever we wanted there. These buscuits were amazing coming right out of the oven. It was a great opportunity for me to realize I had zero self control. It goes along great with any kind of soup or salad dish.
- 1 1/4 cups self-rising flour (make your own here)
- 3/4 cup cake flour (make your own here)
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 teaspoons sugar
- 1/2 teaspoon salt
- 4 tablespoons cold unsalted butter, cut into pieces
- 1 cup buttermilk
- 1/3 cup grated cheddar cheese
- 1/2 cup finely chopped green onions
- 1/4 cup all-purpose flour, bench flour
- 3 tablespoons melted unsalted butter (Garlic butter would be a bonus)
Preheat the oven to 475 degrees F.
Into a bowl, sift together the self-rising flour, cake flour, baking powder, baking soda, sugar, and salt. Using a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs. Add the buttermilk, cheese, and green onions and, using your hands or a rubber spatula, stir just until the buttermilk and flour come together to form a dough, being careful not to overmix.
Lightly flour a work surface with the all-purpose flour. Turn out the dough onto the surface and press into a disk about 1/2-inch thick and 8 inches in diameter. Using a 3-inch round cutter dusted in flour, cut into rounds. (Be sure to press straight and downward when cutting the dough -- a twisting motion will prevent the dough from rising.)
Reform the scraps in order to make 7 biscuits. Place on a small baking sheet and brush the tops with the melted butter. Bake until golden brown, 10 to 12 minutes.
Remove from the oven and baste with remaining butter. serve hot or at room temperature.
Adapted from Emeril Lagasse