Ingredients Jump to Instructions ↓

  1. 0 1/2 cup(s) unsalted butter 2 1/2 cup(s) all-purpose flour (sifted twice before measuring) 1 tablespoon(s) baking powder 1 teaspoon(s) salt 1 cup(s) cold buttermilk 2 tablespoon(s) cold buttermilk 1 tablespoon(s) melted butter

Instructions Jump to Ingredients ↑

  1. Heat oven to 475 degrees F. Cut butter into small cubes and freeze 15 minutes. Stir dry ingredients together in a large bowl. Cut in butter using either a pastry blender, two knives, or your fingers until mixture resembles a coarse meal. Stir in buttermilk using a fork just until dough forms. Knead 3 to 4 turns on a lightly floured surface and pat into a 7- by 10-inch rectangle. Cut out biscuits using a 3-inch cutter (gathering scraps until all dough is used). Place 2 inches apart on a baking pan. Brush tops with melted butter. Bake on top shelf of oven 16 to 18 minutes. Transfer to a wire rack. Serve warm or at room temperature. For an Italian flair, add garlic powder, parsley, and parmesan or Ramano cheese to taste. To go Mexican, add A pinch of Chilie powder and cumin. For dessert biscuits, add 1t-1T brown sugar and top with ice cream while warm.


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