1 stick butter + 2 tablespoons divided

2 ½ cups flour

1 tablespoon + 1 teaspoon baking powder

1 tablespoon sugar

1 teaspoon salt

1 cup COLD buttermilk + 2 tablespoons divided

Preheat your oven to 425 degrees.

Place the stick of butter in the freezer for at least 20-30 minutes.

In a large bowl, combine the flour, baking powder, sugar, and salt.  Whisk to combine.

Grate the frozen butter on the large holes of a box grater.  Sprinkle the grated butter over the flour mixture and add one cup of the cold buttermilk.  Mix with a fork until just barely combined – do not over mix.

Dust your countertop and your fingers with flour and dump the dough onto the counter.  Press into a ½” thick square and fold in half, adding flour if the dough is sticky.  Press down again and repeat folding the dough on top of itself.  Do this 6-8 times, being careful to move quickly and not overwork or heat the dough with your hands. After the last fold, gently press the dough into a 1” thick rectangle and cut as many biscuits as possible.  Place on a parchment-lined baking sheet with the biscuits are touching.

Take the excess scraps and form into another 1” thick piece of dough and continue, until you have cut as many biscuits as possible.  Place any leftover scraps on the sheet (these won’t be pretty, but they will still be yummy!).

Brush the tops of the biscuits with the remaining buttermilk and bake for 10 minutes.  Melt the remaining 2 tablespoons of butter and brush the tops of the biscuits.  Bake for another 3-6 minutes until biscuits are lightly browned.

Serve warm with butter and jam.

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