- 10
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 stick (1/2 cup or 8 tablespoons) butter, cold
- 3/4 cup buttermilk
Preparation
Step 1
Preheat oven to 450 degrees.
Mix together all of the dry ingredients.
Using a pastry blender or your fingers, cut the butter into the dry ingredients until it resembles pea-sized crumbs.
Make a well in the center of the butter-flour mixture and pour in the buttermilk. Stir until the flour is just incorporated but the dough is sticky and loose.
Pour dough onto a floured surface and knead for about 1 minute. The dough should be smooth and no longer wet. (Sprinkle the surface with more flour if the dough is sticking).
Shape the dough into a ball, and hit it with a rolling pin, turning it and folding it in half every few whacks. Do this for a couple of minutes. [Better than a therapy session]
Roll dough until it is 1/4 inch thick and then fold it in half. Cut out your biscuits from the folded dough using a round biscuit cutter or a glass (pick whatever size you like best. I’ve used anything from a shot glass to a tumbler depending on my mood).
Place on a baking sheet lined with a silicon mat or parchment paper (or grease the baking sheet if not using either of those). Make sure the biscuits are slightly touching so that they will help each other rise up instead of out.
Bake for 12-15 minutes, until the tops are golden brown.
Eat them with butter, jam, preserves, gravy or friends. Just eat them.