Categories: breakfast, not tried
Ingredients
- 3 cups (375 grams) all-purpose flour
- 2 tablespoons granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 3/4 cup (1 1/2 sticks; 70 grams) cold unsalted butter, cut into 1/2 inch cubes
- 1 cup cold buttermilk
Directions
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Heat the oven to 425 degrees and line a baking sheet with parchment paper.
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In a large bowl, whisk together all the dry ingredients (everything but the butter and the buttermilk).
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Drop the cubes of butter into the bowl and rub them into the flour mixture with your fingertips until the texture resembles a coarse meal.
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Make a well int he center of the mixture, and fill it with the buttermilk.
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Stir just enough to form a wet dough.
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Don’t worry if you end up with a bit of flour at the bottom of the bowl.
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Better to leave it than to overmix.
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Drop a packed 1/4 cup of dough per biscuit onto the prepared baking sheet, leaving a couple of inches between each biscuit.
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Bake for about 15 minutes, until golden brown on top.