Ingredients
- 2 cups all-purpose flour (a low-protein flour like White Lily works best)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons unsalted butter, frozen
- 3/4 cup cold buttermilk
- 2 tablespoons melted butter, for brushing
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Chill your mixing bowl in the freezer for 10 minutes.
- Whisk the flour, baking powder and salt in the chilled bowl.
- Grate the frozen butter directly into the flour with a box grater and toss gently with a fork to coat.
- Make a well in the center, pour in the cold buttermilk and stir with a fork just until a shaggy dough forms.
- Turn the dough onto a floured surface, pat it into a 1-inch-thick rectangle, fold it in half and pat it down again. Repeat the folding 2 more times.
- Pat the dough to 3/4-inch thickness and cut out biscuits with a floured round cutter, pressing straight down without twisting.
- Place the biscuits on the baking sheet, touching for soft sides or 1 inch apart for crispier sides.
- Brush the tops with melted butter and bake for 15 to 17 minutes, until golden brown.
Notes
Keep the butter frozen until the last moment for the flakiest layers. Don’t twist the cutter, or the biscuits won’t rise as tall.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American