Ingredients
1/3 c stone-ground w.w. pastry flour
1 and 2/3 c flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1/3 c frozen unsalted butter
1 and 1/4 c buttermilk
Preparation
Preheat 500. Mix dry stuff, cut butter into small chips adding in. Use pastry cutter until mealy. make indentation and add buttermilk. fold dry into wet with wooden spoon until ball is formed. Transfer to floured surface, press into flattened round, fold over, flatten again and fold. then flatten and fold once more. with palm press to 12 inch thick. Cut with sharp cutter into 2 and 1/4 rounds. Place 2 inches apart in upper third of oven. Bake 3 minutes, then reduce heat to 450 and bake 7 minutes. Put in basket with paper towel on bottom and cover with kitchen towel.
