Adapted from Moosewood Restaurant Book of Desserts
- 2 cups unbleached all-purpose flour
- 1/3 cup sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter, very cold
- 1 large egg
- 2/3 cup buttermilk
- 1 teaspoon pure vanilla extract
Preheat the oven to 400°F.
Cut the butter into small pieces. Return the butter to the refrigerator so it stays c0ld while you prepare the rest of the ingredients.
Sift together the flour, sugar, baking powder, baking soda, and salt into a large bowl. Using a pastry cutter (or two knives), cut the butter into the flour mixture until it is crumbly and resembles a coarse meal.
In a separate bowl, lightly beat the egg. Blend in the buttermilk and vanilla. Make a well in the center of the dry ingredients and pour the buttermilk mixture into it. Stir quickly until just combined.
Turn the dough out onto a floured surface and knead gently, folding the dough over four or five times. (I found the dough to be very wet and sticky so I had to add quite a bit of flour). If necessary, lightly flour the surface again and flatten the dough to about a ½-inch thickness, using your hands or a rolling pin. Cut into rounds with a biscuit cutter and place on an unoiled baking sheet.
Bake for 10 to 15 minutes, until golden brown.
Makes about 12 biscuits
Recipe by From Scratch at https://fromscratchblog.com/2011/06/17/rhubarb-shortcake-sundaes.