- Yield: 6 to 8 biscuits
- Total Time: 30 Minutes
- 2½ Cup unbleached all-purpose flour, plus more for dusting
- 2 Tbsp baking powder
- 1¼ Tsp salt
- 1 Tsp sugar
- 8 Tbsp unsalted butter, frozen and cubed
- 1 Cup buttermilk (whole or 1% fat)
- 2 Tbsp salted butter, softened to room temperature
How to Make It
- Preheat oven to 425°.
- Sift flour, baking powder, salt, and sugar into a large mixing bowl. Transfer to a food processor. Add frozen cubes of butter to flour, then pulse 7 or 8 times until it looks like a loose crumble. Return the flour mixture to the bowl, add buttermilk and stir gently with a wooden spoon until ingredients are just combined, making sure not to overwork the dough. Dough will be sticky.
- Turn the dough out onto a floured surface and gently shape by hand into a rough rectangle about an inch thick. Fold it over and gently pat it down again. Repeat 5 more times. This process laminates the dough which results in light, flaky layers.
- Gently pat out the dough once more to form a rectangle. Using a floured glass or biscuit cutter, cut dough into round biscuits. Do not twist the glass or cutter when cutting; this will crimp the edges of the biscuit and prevent rising. Scraps can be reformed into a small rectangle to cut more biscuits.
- Place biscuits on a baking sheet, ensuring they touch each other. Bake for approximately 12 to 15 minutes until golden brown. When done, remove from oven and brush with softened salted butter.