Southern-Style Pull-Apart Biscuits

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   1. Preheat the oven to 375u00b0. Butter a 9-by-13-inch baking pan. In a large bowl, stir together the cake flour, 11/2 cups all-purpose flour, the sugar, the baking powder, the salt and the baking soda.

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   2. Using medium-size holes on a box grater, grate the cold butter into the flour, tossing often to coat the butter with flour. Using a pastry blender or your fingers, work the butter into the flour mixture until it forms 1/4-inch pieces.

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   3. Gently fold in the buttermilk until the flour is mostly incorporated. Don't overmix; the batter should be thick, sticky and lumpy.

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   4. Place the remaining 1/2 cup all-purpose flour in a small bowl. Scoop about 1/3 cup of dough into the flour, rolling the dough to coat it evenly. Gently roll or pat the dough into a round ball and drop it into the baking pan. Repeat with remaining dough, so that 5 biscuits line up along the long side of the pan and 3 across the short side; leave small gaps between the dough balls. Flatten the tops slightly and brush with the melted butter.

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   5. Bake in the upper third of the oven for 18 to 22 minutes or until no longer doughy in the center and browned on the tops.

* Per serving · 4 servings · Values may vary.

No additional tips available.