Instructions:
- Preheat and Prepare:
- Preheat your oven to 450°F (230°C). Prepare a baking sheet with parchment paper or lightly grease it.
- Cut in the Butter:
- In a large mixing bowl, cut the cold butter into small cubes. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
- Combine Dry Ingredients:
- Add the flour, baking powder, sugar, and salt to the bowl with the butter. Mix gently until combined.
- Add Buttermilk:
- Pour in the buttermilk and stir until the dough just comes together. It should be slightly sticky but manageable.
- Form Biscuits:
- Turn the dough out onto a lightly floured surface. Gently pat the dough into a rectangle about 1-inch thick.
- Cut Out Biscuits:
- Using a round biscuit cutter or the rim of a glass, cut out biscuits and place them on the prepared baking sheet. Gather any remaining dough, gently pat it out, and cut out more biscuits.
- Butter Bath:
- Melt the remaining butter and pour it over the tops of the biscuits. Make sure each biscuit gets a generous amount of butter.
- Bake:
- Bake in the preheated oven for 12-15 minutes or until the biscuits are golden brown on top.
- Serve Warm:
- Remove from the oven and let cool slightly on a wire rack. Serve warm with additional butter or your favorite jam.
Cook Notes:
- Buttermilk Tip: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 ¾ cups of milk and letting it sit for 5-10 minutes.
- Handling the Dough: Be gentle when mixing and shaping the dough to ensure light and fluffy biscuits. Overmixing or handling the dough too much can result in tough biscuits.
- Storage: These biscuits are best enjoyed fresh but can be stored in an airtight container for up to 2 days. Reheat in the oven for a few minutes to restore their warmth and fluffiness.
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