2 cups (252 g) Cup4Cup multipurpose flour
1 teaspoon kosher salt
2 tablespoons baking powder
5 tablespoons unsalted cold butter, cut into small cubes
1 cup buttermilk (or regular whole milk), plus 1 to 2 tablespoons for brushing
1. Preheat oven to 425°F.
2. Combine all dry ingredients together in a bowl. Whisk to combine.
3. Cut the cold butter into the dry ingredients using a pastry blender.
4. Pour in the buttermilk and mix into a nice dough ball. It will be wet, but workable.
5. Wrap the loose dough in plastic wrap.
6. Using additional flour as needed, PRESS the dough to a slab approximately 1 ½-inches thick, dusting as needed.
7. Use a biscuit cutter to cut out biscuits, or use large ice cream scoop for drop biscuits.
8. Place cut out shapes onto baking sheet (do not use an insulated sheet). Brush biscuits with buttermilk to ensure a golden brown top.
9. Bake for 15-20 minutes or until golden brown. (more towards 20 minutes)
Adapted from Fearless Dining
