- 2 cups All-Purpose unbleached Flour, extra for dusting
- 1 Tablespoon Baking Powder
- 1 Tablespoon Sugar
- 1 teaspoon Kosher Salt
- 6 oz. Butter, cold and sliced evenly
- 5/8 cup Buttermilk, cold + 2 Tablespoons
Preheat oven to 400 degrees.
In a food processer, add all dry ingredients. Pulse five times for 2 seconds. Add the cold and sliced butter all at once. Pulse until mixture looks mealy for about 30 seconds.
Slowly add buttermilk as you mix the ingredients. Stop as soon as the dough starts to come together.
Turn the dough over to a flour-dusted table. Lightly knead the biscuit dough and form to an even disc about 1” thick. Dip a 1.5” circle dough cutter in flour.
Push down on the dough and twist the cutter as you take out the cutter from the dough. Repeat the cutting process.
Any leftover dough can be reformed and cut until all dough is formed. **Note: Reformed dough will not rise evenly as the first round of biscuits.
Place on sheet pan lined with parchment paper about 1” apart. Brush with buttermilk. Bake for 10 min.
Rotate sheetpan. Bake for 12 mine more. Bottom of biscuit will be golden brown.
Recipe courtesy of Laura P. Ramirez