This recipe originally accompanied Peach and Blueberry Shortcakes. . They are also great on their own with coffee or tea.
Recipe information
Yield
Makes 12 biscuits
Ingredients
Preparation
Step 1
Preheat oven to 425°F. Combine first 6 ingredients in processor and mix. Add chilled butter and cut in using on/off turns until mixture resembles coarse meal. Transfer to large bowl. Beat eggs to blend in glass measuring cup. Add enough buttermilk to beaten eggs to measure 9 ounces (1 cup plus 2 tablespoons). Add vanilla. Using fork, mix buttermilk mixture into dry ingredients just until dough binds together.
Step 2
Gently knead dough on floured surface until it just hold together, about 10 turns. Divide dough into 3 equal pieces. Form one dough piece into ball and flatten to 1-inch-thick round. Cut into 4 wedges. Transfer to ungreased baking sheet, spacing evenly. Repeat forming and cutting with remaining 2 dough pieces.
Step 3
Brush biscuits with melted butter; sprinkle with sugar. Bake until just firm to touch and beginning to brown, about 15 minutes. Transfer biscuits to rack. (Can be prepred 8 hours ahead. Cool comletely. Wrap tightly in foil and store at room temperature. Before serving, rewarm in 350°F. oven about 5 minutes.)
