Makes 12. Prep time: 10 min. Total time: 25 min.

• Everyday Food

To make biscuits without a food processor, whisk dry ingredients in a bowl, then cut in butter with two knives or a pastry blender; gently mix in buttermilk with a fork.

Ingredients

• 4 cups all-purpose flour, plus extra for rolling and cutting
• 2 tablespoons baking powder
• 1 teaspoon baking soda
• 2 tablespoons sugar
• 2 teaspoons salt
• 1 cup (2 sticks) unsalted butter, cold, cut into bits
• 1 1/2 cups low-fat buttermilk

Directions

1. Preheat over to 450°. In a food processor, pulse flour, baking powder, baking soda, sugar, and salt to combine. Add cold butter; pulse until mixture is the texture of coarse meal, with a few pea-size pieces of butter remaining. Add buttermilk; pulse just until dough is moistened, 2 to 3 times.

2. Turn dough onto a lightly floured work surface; knead just to combine (do not overwork). Roll with a floured rolling pin (or pat with hands) to a 3/4 inch thickness. Cut out rounds with a floured 2 1/2 inch round biscuit cutter (or drinking glass).

3. Transfer to a baking sheet, 1 1/2 inches apart. (Re-roll and cut scraps only once.) Brush top and sides of rounds with melted butter. Bake until biscuits are puffed and golden, 12 to 15 minutes. Serve warm or at room temperature.

To freeze: After step 2, place dough rounds on a baking sheet lined with waxed paper, and brush with melted butter. Freeze until sold, then place in a resealable plastic bag, and store in freezer up to 2 months.

To bake from frozen: Place frozen dough rounds, buttered side up, on a large baking sheet; bake at 450° until biscuits are puffed and golden, 20 to 25 minutes.

Variations

Cheddar: In step 1, add 2 cups grated cheddar to dry flour mixture, and reduce cold butter to 3/4 cups (1 1/2 sticks). In step 3, after brushing biscuits with butter, sprinkle them with 1/2 cup more grated cheese.

Black pepper: In step 1, add 1 teaspoon cracked black pepper to dry flour mixture. In step 3, after brushing biscuits with butter, sprinkle them with 1/2 teaspoon more cracked pepper.

Mixed herbs: In step 1, add 1/2 cup mixed chopped fresh herbs, such as parsley, chives, thyme, and rosemary (use less of intensely flavored herbs), along with buttermilk.