1-2-3 Buttermilk Biscuits

Makes about 2 dozen 2-inch biscuits

Ingredients
1/2 cup (1 stick) very cold unsalted butter, cut into 1-inch cubes, plus 2-3 tablespoons butter, melted for drizzling

2 1/2 cups self-rising flour, sifted, plus more for dusting the work surface

1 1/4 cups buttermilk

Instructions
Preheat the oven to 450 F. Lightly grease or line the baking pan(s) with parchment paper. Place 2 1/4 cups flour into a bowl. Using a pastry cutter, cut the cold butter into the flour until it has combined to form a mealy mixture with the largest portions no bigger than a pea. Add the buttermilk to the flour mixture, mixing gently until everything is moistened.

Using a portion of the remaining flour, flour your surface and turn the mixture onto it. Knead a couple of times; if to sticky to handle, sprinkle some flour on top. Pat the dough into an approximately 9×5-inch rectangle, and fold it in thirds, folding each outer side in (like you would a letter). Rotate the dough, pat it again into a 9×5-inch rectangle, and repeat two more times. 

Pat the dough to a half-inch thickness on your floured surface. Cut into 2-inch circles using a biscuit cutter or floured rim of a drinking glass. Do not twist the cutter. Tip: Try to get as many biscuits as you can because the rise on biscuits from re-rolled dough is not as good.

Place in the pan so that the biscuits touch one another. Drizzle with the melted butter. Bake for 13-17 minutes, or until lightly browned. If you prefer lighter biscuits, withhold the butter until after baking and drizzle to taste.

Remove from the oven and let cool slightly before serving warm. This recipe was found on Craftsy website.

3-2-1 Pie Crusts

3 parts flour, 2 parts fat, and 1 part water

Makes 1 crust.

Ingredients
1 1/2 cups all-purpose flour

1/4 teaspoon fine salt

1 teaspoon granulated sugar

1 stick cold unsalted butter (8 tbsp), cut into small pieces

4 to 5 tablespoons ice water

Instructions
Combine the flour, salt, and sugar in a large bowl and stir briefly until the mixture is aerated. Omit the sugar if you are making a savory pie. Using a pastry blender cut the butter into the dry ingredients until it’s in pea-size pieces that are slightly yellow in color, about 4 to 5 minutes. Drizzle in 4 tablespoons of the ice water and mix just until the dough comes together. Add the last tablespoon of ice water if necessary, but don’t overwork the dough or it’ll become tough.

Shape the dough into a flat disk, cover it in plastic wrap, and refrigerate for at least 30 minutes, then use it in the pie or tart recipe of your choice. This recipe was found on the Chow website.