Ingredients
Equipment
Method
- Preheat your oven to 450°F (232°C). Melt the butter and pour it into an 8x8 inch baking pan, spreading to cover the bottom.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
- Pour the cold buttermilk into the dry ingredients. Use a spatula to stir until just combined. Do not overmix; the dough should be shaggy and a little lumpy.
- Spoon the dough into the prepared pan directly on top of the melted butter. Gently spread the dough to the edges of the pan.
- Use a knife or bench scraper to cut the dough into 9 equal squares. This allows the butter to bubble up around each biscuit.
- Bake for 20-25 minutes, or until the tops are beautifully golden brown and a toothpick inserted into the center comes out clean.
- Let cool in the pan for a few minutes before serving warm.
Notes
Do Not Overmix: Mix the dough only until the ingredients are just combined. A lumpy batter is key to a tender biscuit.
Buttermilk Substitute: If you don't have buttermilk, you can make your own by adding 2 tablespoons of lemon juice or white vinegar to 2 cups of regular milk. Let it sit for 5 minutes before using.
Storage: Store cooled biscuits in an airtight container at room temperature for up to 2 days.
Buttermilk Substitute: If you don't have buttermilk, you can make your own by adding 2 tablespoons of lemon juice or white vinegar to 2 cups of regular milk. Let it sit for 5 minutes before using.
Storage: Store cooled biscuits in an airtight container at room temperature for up to 2 days.