Buttermilk Biscuits

Buttermilk Biscuits

Makes 8-12 biscuits
Adapted {barely} from Saveur magazine

3 3/4 cups flour
1 1/2 tablespoons baking powder
1/2 tablespoon sugar
1/2 teaspoon fine sea salt
1/2 teaspoon baking soda
1 1/2 sticks cold butter, cut into small pieces
1 cup well shaken buttermilk
1/2 cup half & half

Preheat the oven to 375 degrees. Add the flour, baking powder, sugar, salt & baking soda to the bowl of a food processor fitted with the steel blade attachment. Process until blended. Scatter the cubed butter over the top & pulse a few times, just enough so the butter pieces are approximately the size of a pea.
Dump the mixture out into a mixing bowl. Whisk the buttermilk & cream together, then add them to the bowl. Using a spatula, gently mix, until the dry ingredients are moistened. Do not over mix!
Transfer the dough to a well floured work surface & knead it a couple of times, until it comes together. Gently press the dough into a disc & using a rolling pin, dusted with flour, roll the dough out to an even thickness of about 1".
Using a bench scraper, or a sharp knife, cut the dough into a grid to make square pieces {or, use the biscuit cutter of your choice}. Place the biscuits on a parchment lined baking sheet & position them so that they are touching. This helps them stay moist as they bake. Bake for 30-35 minutes, or until golden brown. Transfer the biscuits to a wire rack to cool for 5 minutes, before serving.