The higher protein in bread flour makes these almost-4-inch-diameter biscuits sturdy and not fall apart, meaning they’re perfect for sandwiches.
Makes about 9
- 5 cups bread flour*
- ¼ cup sugar
- 2½ tablespoons baking powder
- 4 teaspoons kosher salt
- 1½ cups cold unsalted butter, cubed
- 2 tablespoons chopped rosemary
- 1¾ cups cold whole buttermilk, plus more for brushing
- Garnish: flaked sea salt
- Preheat oven to 400°. Spray a 14-inch cast-iron baking pan with cooking spray. Line a large baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender, cut in cold butter until crumbly. Stir in rosemary. Stir in 1¾ cups cold buttermilk until a shaggy dough forms.
- Turn out dough onto a lightly floured surface Pat into a 1-inch-thick rectangle. Brush dough with about 1 tablespoon buttermilk. Fold dough into thirds, like a letter. Flour work surface again. Roll dough to 1-inch thickness again. Repeat process once. Using a 3-inch round cutter dipped in flour, cut dough without twisting cutter. Place biscuits on parchment-lined pan. Press any scraps together, brush with additional buttermilk, and fold before cutting. Place on parchment-lined pan. Refrigerate biscuits for at least 30 minutes.
- Place biscuits about 1 inch apart on prepared cast-iron pan. Brush with additional buttermilk, and sprinkle with sea salt, if desired.
- Bake until golden brown, 23 to 25 minutes. Let cool on pan for 10 minutes. Serve warm.
*We used King Arthur.