I am a perfectionist.  I used to think it was one of my better parts but I am learning that it is more of a fault than a virtue.  

Thankfully, baking requires a sort of perfectionism, so it doesn’t judge me when I break out my kitchen scale.

I have been playing around with biscuit recipes for many years.  Like pie crust, everyone has their own opinion when it comes to biscuitry.  (I'm making up words again - just go with it.)

My biscuit stipulations are simple.  I want it light and fluffy but robust enough to hold up to the ridiculous amount of butter I'm going to heap on it.  I also prefer my biscuits to be slightly sweet. It is, after all, a pastry.  

I might also put sliced almonds on top because I think it looks pretty.  I'm basically a make-up artist for biscuits.  No big deal.  

There is this other thing that I do where I mindlessly throw random ingredients into butter.  It always works out.  It's butter.  

So how do we achieve perfect light and fluffy, yet robust, sweet, and pretty biscuits?  First, we take special care to measure our ingredients.  That means a kitchen scale - when it comes to baking pastries the kitchen scale is nonnegotiable.  It also means a combination of cake and all-purpose flour.  And finally, it takes the courage to walk away from that rough dough that is begging you to keep mixing it.  Just walk away.  

These biscuits met all my criteria.  They had a rendezvous with some jazzed up butter.  It was breakfast.  There was coffee.   Hello weekend.  

Sincerely,

  Pedantic Foodie

Sweet Buttermilk Biscuits {Pedantic Foodie}

Sweet Buttermilk Biscuits 

makes 12 biscuits 

- 20 ounces all purpose flour

- 5 ounces cake flour

- 1 ounce granulated sugar

- 2 1/2 tablespoons baking powder

- 1/2 teaspoon kosher salt

- 8 ounces unsalted butter, cold 

- 2 cups buttermilk 

- 2 tablespoons heavy cream 

- sliced almonds, optional

Preheat oven to 425 degree F.  

Whisk to combine flours, sugar, baking powder, and salt. 

Cut cold butter into cubes and add to flour mixture.  Using the tips of your fingers work the butter into the dry ingredients until the butter is in pea-sized pieces.  

Add cold buttermilk to biscuit mixture and fold the milk into the dough gently.  

When a rough dough is formed turn it out onto a floured surface and roll to 3/4 inch in thickness.  Using a biscuit cutter or over-turned glass, cut the dough into rounds. 

Place the biscuits on a parchment-lined baking sheet, brush the tops with cream and sprinkle with almonds.  

Bake the biscuits for 15 minutes or until golden brown.  While the biscuits are baking prepare the butter.  

for the butter 

• 4 tablespoons unsalted butter, softened
• 1/4 cup honey
• 1/2 cup confectioner’s sugar
• 1/2 teaspoon ground cinnamon
• 1 1/2 teaspoons almond extract 

Whisk ingredients in a small bowl until well combined and smooth.  Refrigerate for 10-15 minutes, until set.  Serve alongside warm biscuits - enjoy!