JOj0's BISCUITS

Bahan-bahan

4 cups self-rising flour, plus more for the work surface

2 tablespoons baking powder

1 teaspoon baking soda

3/4 pound (3 sticks) salted butter, cold,

cut into ½-inch pieces or grated

2 large egs, beaten, plus 1 large egg for brushing

1 1/2 cups buttermilk, or as needed, plus I tablespoon for brushing

Pop's Strawberry Jam or Bobo's Classic Gravy,

for serving (optional; pages 20-21)

Petunjuk

peas. (See photo a.)

1, In a large bowl, whisk together the flour, baking powder, and baking soda. Add the butt..

use a pastry blender to cut the butter into the flour until the pieces are even and about the size of

2. Stir in the beaten eggs with a wooden spoon until combined. Stir in 1½ cups buttermilk unt:l the dough comes together into a sticky mass. If it is too dry, add more buttermilki tablespo0n a. a time, mixing after each addition, until it reaches the correct consistency. Cover the bowi and refrigerate for at least 30 minutes and up to overnight.

3. Position a rack in the middle of the oven and preheat the oven to 400°F. Line a baking sheet with parchment paper.

4. Scrape the dough onto a floured work surface. Use your floured hands to press it intoa round roughly l4 inches across and about ½ inch thick.

5. Use a floured 24-inch round cutter to cut out about 20 biscuits. If necessary, collect and pat out the scraps to cut more biscuits. (See photo b.)

6. Transfer the biscuits to the prepared baking sheet, arranging them so that they all are touching.

7. In a small dish, beat together the remaining egg and 1 tablespoon buttermilk. Brush the mixture on the top of the biscuits. (See photo c.)

8. Bake until golden brown, 15 to 20 minutes. Let cool slightly in the pan on a rack. (See photo d)

9. Biscuits are best the day they are made (and ideally fresh out of the oven!). Serve with strawoety jam or gravy, if desired. Store leftovers in an airtight container at room temperature for up to 2 days.