Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 6 tablespoons Unsalted butter
Cold; additional butter for brushing after baking.
- ¾ cup Buttermilk
Or use ¾ cup milk + 2 teaspoons lemon juice; stir and let sit for 5 minutes. Use the entire mixture.
Instructions
Preheat the oven to 425°F.
If using the buttermilk substitute, measure ¾ cup milk, then add 2 teaspoons lemon juice. Stir and let sit for 5 minutes. Add the lemon juice to the measured ¾ cup of milk rather than measuring both together to reach ¾ cup; use the entire mixture.
Mix the flour, baking powder, sugar, and salt.
Cut in the cold butter.
Stir in the buttermilk (or the entire milk-and-lemon-juice mixture) just until combined.
Gently fold the dough 2–3 times, pat to about 1 inch thick, and cut into biscuits.
Place the biscuits touching each other and bake for 15–18 minutes, avoiding overbaking.
Brush with butter after baking and cover with a clean towel to soften the tops.
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