- 4
Ingredients
- 2/3 cup (3-1/3 ounces) all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon sugar
- 1/8 teaspoon salt
- 1/3 cup buttermilk , chilled
- 2 Tablespoons unsalted butter , melted and hot, plus extra for brushing
Preparation
Step 1
1. Adjust oven rack to middle position and heat oven to 450 degrees. Line baking sheet with parchment paper.
2. Whisk flour, baking powder, baking soda, sugar, and salt together in medium bowl. In separate bowl, stir chilled buttermilk and melted butter together until butter forms small clumps. Stir buttermilk mixture into flour mixture with rubber spatula until just incorporated and dough pulls away from sides of bowl.
3. Using greased 1/4‑cup dry measure or #16 ice cream scoop, scoop out and drop 4 mounds of dough onto prepared sheet, spacing them about 1 1/2 inches apart. Bake until biscuit tops are golden brown and crisp, 12 to 15 minutes, rotating sheet halfway through baking.
4. Brush baked biscuits with extra melted butter, transfer to wire rack, and let cool for 5 minutes. Serve warm.