Paul Buxman’s Biscuits

Preparation

1. Step 1

   Preheat oven to 500 degree. In a large bowl, mix dry ingredients, cut butter into small chips adding into the mix. Use a pastry cutter to incorporate butter into flour until mixture becomes mealy. Create a small indentation in center of mix and add buttermilk. Fold dry mix into wet center with wooden spoon until dough ball is formed.

2. Step 2

   Transfer dough to work surface that has been floured with mix of wholewheat flour and all-purpose flour. Press dough into a flattened round and fold over; flatten again and fold, then flatten and fold the dough once more. With palm of hand, press dough to ½-inch thickness. (Do not use a rolling pin — biscuits will not rise properly.)

3. Step 3

   Cut out biscuits with sharp biscuit cutter into 2¼-inch rounds, if possible. (Make sure the cutter is sharp. A dull one seals the dough around the edges, and the biscuit will not rise properly). Place biscuits on baking tray 2 inches apart and place in upper third of the oven.

4. Step 4

   Bake for 3 minutes, then reduce the heat to 450 degrees and bake for 7 minutes or until golden brown. Place the biscuits in a basket with a paper towel on the bottom, and cover with a kitchen towel (don’t wrap them in the towel).

5. Step 5

   Preslice chilled butter to serve with biscuits. It saves time as biscuits are passed around table.