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Ingredients
Makes 6–8 biscuits
- 1 C buttermilk
- 9 T butter, divided
- 2 C all-purpose flour
- 1 T sugar
- 1/2 t baking soda
- 2 T baking powder
- 3/4 t table salt
Optional Add-Ins
- 1.25 C finely shredded cheddar cheese
- 1/4 C finely sliced fresh chives
Instructions
- Adjust oven rack to middle position and preheat to 450º
- Line a sheet pan with parchment paper or spray sheet pan with cooking spray
- Place buttermilk in freezer for 10 minutes while preparing other ingredients—VERY IMPORTANT!
- Place butter in microwave safe bowl, cover and heat on high for 30 seconds—return for 10 second intervals if not melted—set aside to cool a bit while prepping other ingredients
- Whisk dry ingredients in a large bowl
- Add cheese and chives, stir to combine
- Once buttermilk has chilled, combine it with all but 1 tablespoon of the melted butter
- Stir with a fork until butter forms small clumps or globules
- Add buttermilk mixture to dry ingredients and stir with a rubber spatula just until all flour is incorporated and batter pulls away from sides of the bowl
- The dough should be stiff and not super wet—if dough is wet, add more flour 1 tablespoon at a time, stirring to combine until fairly stiff
- Generously flour a work surface.
- Dump biscuit dough from bowl and turn to coat all surfaces with flour
- Knead on counter 5–6 times (~30 sec).
- Flip over to coat with flour and pat into a 6-inch square 1.5–2 inches tall
- Cut four biscuits using a biscuit cutter
- Place biscuits on prepared pan, spacing them 1.5 inches apart
- Knead scraps a few times until they hold together and cut more biscuits
- Repeat until you have used the dough
- Place in oven and bake until tops are golden brown and crisp (8–18 minutes)
- Start checking at 8 minutes as ovens vary
- Remelt remaining tablespoon of butter and brush tops of hot biscuits