Ingredients
- 2 ½ to 3 cups of all-purpose flour
- 8 T. unsalted butter
- 1 T. baking powder
- ¼ t. baking soda
- 1 t. salt
- 1 t. sugar
- 1 cup buttermilk
- 4 T. unsalted butter
Preparation
Step 1
Preheat oven to 450 degrees and grease a baking sheet.
In a large bowl, combine 2 ½ cups of flour and butter. Using a pastry blender, cut the butter into the flour until it resembles coarse meal. Stir in the baking powder, baking soda, salt, and sugar. Make a well in the center and pour in the buttermilk. Mix with a fork until all of the ingredients are incorporated and the dough begins to shape into a ball. ( The dough will be slightly dry).
Sprinkle work surface with flour, coat your palms, and rub some on a rolling pin. Turn out the dough onto the work surface. Knead the dough for 1 to 2 minutes, folding it over onto itself each time. Roll the dough to about ½ inch thick. Flour a e inch biscuit cutter (or the rim of a glass) and cut out the biscuits. Reshape the leftover dough into a ball, roll it out again, and cut out more biscuits until there is no dough remaining.
Place the biscuits on the baking sheet and bake for 10 to 12 minutes, until the tops are golden brown. While the biscuits are still hot, spread some softened butter on top of each with a pastry brush and let it melt.