Ingredients

The following ingredients have 4 Servings
  • 2 cups all-purpose flour (spooned & leveled (250 grams))
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons granulated sugar
  • 1 teaspoon salt
  • ½ cup cold unsalted butter (divided (115 grams))
  • 1 cup cold buttermilk ((240 ml))

Instruction

  • Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
  • In a large mixing bowl, whisk the flour, baking powder, baking soda, granulated sugar, and salt together.
  • Cube 6 tablespoons (85 grams) of the butter and add it to the dry ingredients (set aside the remaining 2 tablespoons (30 grams) for later).
  • Cut the butter into the dry ingredients until you have small pea-sized crumbs.
  • Add the buttermilk and stir until just combined (do not over mix the dough or the biscuits will be tough). If the dough is too dry, add an extra 1 to 2 tablespoons (15 to 30 ml) of buttermilk as needed.
  • Scoop ¼ cup mounds of dough at a time onto the prepared baking sheet, making sure to leave a little room between each one. You can use a ¼ cup measuring cup coated with nonstick cooking spray or a large scoop for this step.
  • Brush the tops of each biscuit with buttermilk.
  • Bake for 15 to 20 minutes or until the biscuits are browned and cooked through.
  • Remove from the oven. Melt the remaining 2 tablespoons (30 grams) of butter. Brush the top of each biscuit with the melted butter.
  • Allow to cool slightly before serving.