Clinton Street Bakery Biscuits

If you know me, then you know that I have a serious addiction to biscuits. I'm talking about biscuits that are slightly crunchy on the outside, fluffy and moist on the inside. The kind of biscuits that you find while having brunch at restaurants. The kind you don't want to stop eating but you have to because the calorie content is  ridiculous.

I have...that...recipe.  I came across the Clinton Street Bakery cookbook while browsing around the library last year and found the Buttermilk Biscuit recipe they serve in their restaurant. I've never been to the bakery but I've  heard they have the best biscuits in New York City. Ever since I found this recipe, it is the only one I ever use.
If you're a biscuit fanatic...I bet my bottom dollar you'll love this just as much as I do.

I just baked these this morning, and I just had to share :o) Enjoy!

Clinton Street Bakery Biscuit 

2 cups all-purpose flour, plus more for dusting  

2 tablespoons baking powder

1 1/2 tablespoons sugar

1/4 teaspoon kosher salt

6 tablespoons unsalted butter, chilled and cubed 

3/4 cup buttermilk  (or 3/4 cup cream)

Preheat the oven to 350 degrees F. Place the flour, baking powder, sugar, and salt in a large mixing bowl and stir to combine. Add the cold butter and work it into the flour mixture, using your fingers or a pastry cutter, until the mixture resembles coarse pea or dime-size crumbs. Be careful not to overwork the mixture or the butter will soften too much. Add the buttermilk, and use your fingers to combine it into the dough. Powder your hands with flour if the dough gets too sticky. The dough should just come together, do not over mix. Turn the dough onto a floured surface and form it into a ball. Lightly knead the dough 2 or 3 times until combined. (The biscuits can be baked the next day, if desired. Dust a sheet pan and the top of the dough with flour and refrigerate, covered with plastic wrap, overnight. Then bring the dough back to room temperature.) Pat the dough into a 3/4 to 1-inch thick rectangle. Use a 2 to 2 1/2-inch round biscuit cutter to cut out several biscuits (do not twist the cutter, cut straight down). Place them on a parchment paper-lined sheet pan. Gather the dough scraps, smooth them out (lightly knead if necessary), and pat the remaining dough into another 3/4 to 1-inch thick rectangle or circle. Cut out more biscuits, and then repeat again if necessary to use remaining dough. Do not over work the dough each time, or the final biscuits will be tougher. Lightly dust the tops of the biscuits with a sprinkle of flour. Bake the biscuits, rotating the pan front to back halfway through, for 15 to 22 minutes (depending on their size), or until they are golden brown and cooked through. Serve warm.

**If the dough is too dry add a little more buttermilk or cream so the dough comes together.