Every year when I make my ribs for Super Bowl, I end up with a bowl of leftover sauce. Well not this year! I decided to solve my problem with a big batch of buttermilk biscuits. Ribs and biscuits just seemed like they belonged together and I wasn’t wrong. These fluffy, warm biscuits were the perfect thing to mop up all that slow cooked sauce. Good thing I decided to double the recipe!
Adapted from Bread & Honey
Yield: 12-15 biscuits
2 cups all-purpose flour, (plus some extra for dusting the board)
1/4 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons butter, very cold
3/4 cup buttermilk
Preheat the oven to 450F.
Combine the dry ingredients in the bowl of a food processor and pulse until it resembles a coarse meal. Pour the mix into a bowl, make a well and add the buttermilk slowly. Stir until just combined, being very careful not to overwork the dough. If it appears on the dry side, add a bit more buttermilk.
Turn the dough out onto a floured board. Gently, gently pat (do not roll with a rolling pin) the dough out until it’s about 1/2 inch thick. Cut into rounds.
Place the biscuits on a baking sheet. Bake for about 10-15 minutes until the biscuits are light golden brown on top and bottom. Remove from the oven and cool on a rack for a few minutes.