Olive Oil Biscuits
Adapted from Biscuit Bliss by James Villas (Harvard Common Press, 2004).
INGREDIENTS
1 cup all-purpose flour
1 cup cake flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons extra virgin olive oil
3/4 cup buttermilk (or plain yogurt thinned with a little milk)
1. Preheat the oven to 500F.
2. In a large mixing bowl, whisk together both flours, the baking
powder, and salt. In a small mixing bowl, combine the olive oil with
2/3 cup of the buttermilk and stir until well blended.
3. Make a well in the center of the flour mixture, add the olive oil
mixture, and stir until the dough clumps together and pulls away from
the sides of the bowl. Add the remaining buttermilk and stir until
the dough is no longer crumbly.
4. Transfer the dough to a lightly floured work surface, pat out 1/2
inch thick, fold in half, and pat out again. Repeat folding and
patting five times or six times, then pat out 1/2 inch thick. Cut out
rounds with a 2-inch biscuit cutter and arrange on a baking sheet
about 1/2 inch apart. Gather up the scraps, fold the dough over
itself three times, pat out 1/2 thick, and cut out more rounds. Bake
in the center of the oven until the biscuits are golden brown, about
10 minutes.
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