Ingredients

The following ingredients have 4 Servings
  • 2 cups flour
  • 1/2 teaspoon kosher salt
  • ½ tablespoon granulated sugar
  • 1 tablespoon baking powder
  • 6 tablespoons unsalted butter (grated and frozen)
  • 3/4 cup buttermilk

Instruction

  • Use a cheese grater or food processor to grate cold butter.
  • Place grated butter into the freezer for 15-20 minutes.
  • Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
  • Whisk together flour, salt, baking powder, and sugar in a medium sized bowl or pulse together in the base of a food processor that has been fitted with a plastic dough blade.
  • Using a pastry cutter, or 2 forks, cut the butter into the flour mixture, until the butter is the size of peas and distributed throughout the flour. Alternatively, if using a food processor, add the butter to the flour and pulse several times until the butter is the size of peas.
  • Pour in buttermilk into bowl or food processor. Mix with a wooden spoon until just combined or pulse in a food processor 3-5 times until buttermilk is evenly distributed into the flour mixture, being careful to not overwork the dough.
  • Lightly flour a working surface, and turn out the dough onto the surface. Using your hands, gently fold the dough together and then fold the dough over itself 3-4 times.
  • Lightly pat into a 1-inch circle.
  • Using a 2-3/4" round biscuit cutter, cut out 4 biscuits, as close together as possible. Gently pat scraps back together to cut out another 2 biscuits, for 6 biscuits total.
  • Place biscuits onto the prepared pan, about 2 inches apart. If desiring golden biscuits, brush each biscuit with additional milk or buttermilk.
  • Bake for 12-14 minutes, keeping in mind they will not brown as much as rolls, so do not overbake.