Fluffy Buttermilk Biscuits
1 1/4 Cups cake flour
3/4 Cup all-purpose flour
1 1/2 Tsp baking powder
1/2 Tsp baking soda
1/2 Tsp salt
5 Tbsp (1/2 stick + 1 Tbsp) unsalted butter, divided
3/4 Cup buttermilk
Preheat oven to 500. Line a baking sheet with a silicone baking mat or with parchment paper, and set aside.
Place 4 tablespoons of butter in the freezer.
Meanwhile, combine cake flour, all-purpose flour, baking powder, baking soda and salt in a food processor fitted with the blade attachment. Pulse to combine the ingredients.
Remove the blade attachment and add the grater blade. Place butter through the spout of the food processor lid, and allow the food processer to shred the butter. Once butter is shredded, remove grater attachment and replace the blade attachment once more. Pulse the flour and butter 7-10 times, until mixture is just combined and crumbly. Transfer dough to a bowl and add the buttermilk, stir the mixture until just combined.
Turn dough out on a lightly floured surface and pat the mixture out until it's 1 inch in thickness, being sure not to over work the dough. Using a biscuit cutter (or the rim of a glass), cut the biscuits and place on prepared baking sheet. Gently push the scraps of the remaining dough together and cut biscuits, until dough is gone.
Melt remaining 1 tablespoon of butter and brush over the biscuits. Place in oven and bake for 6-8 minutes, until biscuits are golden-brown. Allow to cool slightly before serving.
Recipe source: Confections of a Foodie Bride who adapted it from Pinch my Salt