Page 275 - Turkey Book from Meathead

then there is more cutout. Reforming the cutouts overworks the dough. And if you like making biscuit sandwiches, square biscuits work best. Finally, with square biscuits there is more surface area for butter!
Many bakers are convinced their method is the only way, and they get downright pedantic. We have discovered that, unlike many other baked goods, there is a fair amount of flexibility in the recipe. If you use a bit too much flour, milk, or butter, it's not the end of the world. Just don't stray too far on the baking soda, baking powder, or salt. Too much of these can send the biscuits to the waste can.
Makes. 9 biscuits, depending on how you cut them.
Takes. About 30 minutes prep time and 20 minutes to cook. Start early: They benefit from a little time in the fridge before cooking.
Special tools. A bench scraper comes in handy but isn't necessary.
10 ounces (284 grams, about 2 cups) all-purpose flour 2 tablespoons baking powder
1/2 teaspoon baking soda
2 tablespoons sugar
1/2 teaspoon Morton Coarse Kosher Salt
8 tablespoons (1 stick) unsalted butter, frozen 1 cup buttermilk (or substitute, below)
About the flour. Do not to use bread flour. The additional protein in the flour can create chewy biscuits. Weigh the flour for the most