- 8 cups all-purpose flour, plus 1 cup for dusting biscuit cutter
- 4 tablespoons double-acting baking powder
- 4 teaspoons Kosher salt
- 2 teaspoons sugar
- 4 sticks butter, cut into 1/2-inch pieces, plus 1 tablespoon for dusting biscuit cutter
- 3 1/2 cups buttermilk
Adapted from online.wsj.com
Preheat oven to 425 degrees. Combine flour, baking powder, salt and sugar in a bowl. Working quickly to avoid melting butter, mash butter, one piece at a time, between your thumb and fingers into flour mixture. Flour should contain both pea-size butter pieces and flat streaks of butter. Chill flour-butter mixture in refrigerator 15 minutes.
Grease a 4-inch biscuit cutter (an inverted glass also works) with butter, then dust with flour. Remove flour mixture from refrigerator. Make a well in center of flour mixture, add buttermilk and stir with a spoon until just combined.
Turn dough out onto a flour-dusted surface. Use floured hands to gently bring dough together. Pat dough down until it is 1½-2 inches high. Use biscuit cutter to cut out biscuits using a straight down-and-up motion, flouring the cutter between each cut. Place biscuits, 1 inch apart, on a baking sheet lined with parchment paper. Place baking sheet in oven and bake until just golden on top, 18-20 minutes.