- 1 cup butter
- 1¼ cups whole buttermilk
- 3⅓ cups all-purpose flour plus a bit more for rolling
- ½ cup granulated sugar
- 1 tablespoon baking powder
- 1½ teaspoons kosher salt
- coarse or cane sugar for the top for sprinkling on top, if desired
For the prep:
Line a sheet pan with parchment paper for easy cleanup.
Measure the buttermilk into a medium size bowl or measuring cup and place it in the freezer for 15-20 minutes.
Place the butter in a medium-size microwave-safe bowl and microwave on high power for 60-90 seconds or until just melted.
For the biscuits: Combine the flour, sugar, baking powder and salt in a large bowl.After the buttermilk has been chilling for 15-20 minutes, add the melted butter and stir the two together with a fork until small lumps form. (See the picture above in the post.)Add half the buttermilk/butter mixture to the dry ingredients and toss with a fork. Take your time with this and keep tossing until most of the flour is incorporated and large lumps form. Add the remaining buttermilk mixture and continue tossing/stirring with the fork, from the bottom up to incorporate any loose flour. The dough will still be a bit crumbly.Lightly flour your work surface and dump the mixture directly onto it. Push the dough together with your hands and turn it several times to coat it with flour. Using your hands or a dough scraper, gently press the dough together into a 6-8-inch square, about 1-inch tall. You don’t have to be exact at this point.Using a bench scraper or large, sharp knife, cut the dough in half and stack one half over the other. The dough may still be a little crumbly -that’s okay at this point. Repeat this patting and stacking procedure 4 more times, using a knife or bench scraper to straighten the edges as needed. The dough will come together as you do this.Now roll or pat the dough to create a square approximately 6 inches x 6 inches. Trim the edges just a bit with a knife or the dough scraper to create a nice square. Discard the scraps or just push them together to make a crazy-shaped extra biscuits.Using a bench scraper or a sharp knife, cut straight down into the square to create 9 2-inch biscuits. You can also cut the square into 12 biscuits (2-inches x 1.5-inches) which will be more rectangular in shape. Sprinkle the tops with a bit of cane sugar, if desired.Transfer the biscuits to the prepared sheet pan and place in the refrigerator for 25-30 minutes to chill.While the biscuits are chilling, preheat the oven to 400˚F.Place the biscuits in the oven and bake for 15-20 minutes or until golden brown, rotating the pan after 15 minutes. Serve warm with butter and jelly or honey.