cook it: ginormous biscuits

 Josh and I have been cooking at home more lately.  I'm not sure if its the cooler temperatures, night falling a little earlier or just spending more time at home---but I love it!  I love bumping into him while we cook, talking over our day and making something together.  We've been extra inspired by our Tupelo Honey cookbook lately.  We were actually looking for a dinner recipe (tomato pie, definitely will share soon!) when we came across their famous biscuit recipe. Josh made them on Sunday morning.  I'm not sure if it was using bread flour or the insane amount of butter, but these babies were delish!  Make some coffee and get out some blackberry preserves, these biscuits are yummmmm!

Tupelo Honey's Ginormous Biscuits
Makes 6 Biscuits 

2 cups bread flour 
1 tablespoon baking powder 
¼ teaspoon baking soda 
2 tablespoons sour cream
1 teaspoon plus ½ teaspoon salt
¾ cup unsalted butter, frozen 
½ cup buttermilk 
1 tablespoon butter, melted 

1) Preheat the oven to 450F. Combine the flour, baking powder, baking soda, sour cream, and ½ teaspoon of the salt in a large bowl. 
2) With a cheese grater, grate the frozen butter using the largest holes; quickly cut the butter into the flour mixture with a pastry cutter or fork until the mixture resembles coarse meal. 
3) Add the buttermilk to the flour mixture and stir just until combined. Do not overmix. 
4) On a floured surface, turn out the dough and roll out to a 1-inch thickness. Using a 3-inch biscuit cutter, cut the biscuits and place on a rimmed sheet pan. 
5) Cook on the top rack of the oven for about 20 minutes, or until light brown, and remove from the oven. 6) Brush the melted butter on top of each biscuit and return to the oven for about 5 minutes longer, or until the biscuits are golden brown.

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