Ingredients
Units
Scale
- 2 cups flour
- 1 Tbsp sugar
- 1 Tbsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
- 6 Tbsp butter (very cold)
- 1 cup buttermilk (or Ripple for milk free) (very cold)
- 2 Tbsp melted butter (to brush on tops before baking)
Instructions
- Preheat oven to 425.
- Combine all dry ingredients in a large mixing bowl.
- Cut in the very cold butter with a pastry cutter. It will be coarse looking once all incorporated. Do this as quickly as you can to keep the butter chilled.
- Make a well in the center of the flour/butter mixture and pour in the very cold buttermilk (or Ripple, for milk free version).
- Stir gently with a wooden spoon until just mixed, no more. The batter will be sticky and lumpy looking. DON’T OVER MIX.
- Turn it out onto a floured board and gently pat out to about 1 inch and fold the dough over. Repeat 2-3 more times…gently.
- Pat the dough out to about 1 inch. You can use a roller but I would suggest using your hands so you can better control the pressure. Cut with a floured biscuit cutter or cut into squares.
- Gently gather scraps and pat together to make more cuts with a biscuit cutter. I usually just pat them together and cut the remainder into squares. The more you work with the dough, the tougher the biscuits get.
- Bake at 425 for approx 8-12 minutes. You can add the melted butter to the tops of the biscuits before baking, if desired.
- DON’T OVER COOK. That’s just like overworking the dough, you’ll end up with dry biscuits which are just as bad as tough ones!
Enjoy warm straight from the oven!
