This is a recipe is for the classic Biscuit that I made by actually adapting my Raspberry Scones recipe to transform it into a biscuit. You can top these biscuits simply in butter, or also in any fruit jam.
One difference you may notice with this recipe and others in general, is that this recipe uses a 2:1 ratio of cream of tartar to baking soda (the two ingredients of baking powder) to achieve the rise in the oven.
2 1/2 cups flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon salt
1 cup buttermilk
8 Tablespoons unsalted butter, frozen
Preheat oven to 375 (if you want to use convection, preheat to 350). Mix the flour, baking soda, cream of tartar, and salt in a large bowl.
Shred the frozen butter in a food processor with the shred attachment. Put shredded butter into the dry ingredients bowl, and cut the butter into the flour until it resembles coarse crumbles.
Pour in the buttermilk and fold it in until thoroughly combined, being careful not to over-mix dough.
Place dough onto a floured surface, and roll out the dough to 1/2 inch thick. Cut out biscuits with any round device like a cup, and place the circles of dough on a baking sheet and place in the preheated oven (375 degrees) for 15 minutes or more, until biscuits are golden brown.