Ingredients
- 4 cups all-purpose flour, plus more for dusting
- 1 tbsp plus 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp sugar
- 2 sticks cold unsalted butter, cut in to pieces
- 1 3/4 cups buttermilk, plus more for dusting
Directions
-
Preheat the oven to 375℉. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Using a pastry lender, cut in the butter until the mixture resembles coarse crumsb with a few larger clumps remaining.
-
Pour the buttermilk; using a rubber spatula, fold buttermilk into the dough, working in all directions and incorporating crumbs at the bottom of the bowl, until the dough just comes together. The dough will be slightly sticky; do not overmix.
-
Turn the dough onto a lightly floured work surface. With floured fingers, gently pat the dough into a round about 1 inch thick, pressing in a any loose bits. Do not overwork the dough. use a floured 2 1/4-inch round biscuit cutter to cut out the biscuits as close together as possible. Use one cut edge as the edge for the next biscuit.
-
Place the biscuits about 1 1/2 inches apart on an unlined baking sheet. Generously brush the tops of the biscuits with buttermilk. Bake, rotating the sheet halfway through, until the biscuits are golden and flecked with brown spots, 18 to 20 minutes. Transfer the biscuits to a wire rack to cool.