- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt. Add more salt or brush with salted butter after.
- 1/4 teaspoon baking soda
- 7 tablespoons unsalted butter, chilled in freezer and cut into thin slices
- 3/4 cup cold buttermilk
- 2 tablespoons buttermilk for brushing
- Need to add a teaspoon of sugar.
Preheat oven to 425 degrees F (220 degrees C)
Line a baking sheet with a silicone baking mat or parchment paper.
Whisk flour, baking powder, salt, and baking soda together in a large bowl.
Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
Turn dough onto a floured work surface, pat together into a rectangle.
Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
Roll dough on a floured surface to about 1/2 inch thick.
Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
Brush the tops of biscuits with 2 tablespoons buttermilk.
Bake in the preheated oven until browned, about 15 minutes.
Freeze the extra UNCOOKED BISCUITS for a quick eat in the future. Bake them from the frozen state in the preheated oven at 450 for 8 minutes. Don't open the door for another 8 minutes. From freezer to plate = 16 minutes. Plus, I notice no difference in taste or quality to the freshly made.