- 2/3 C flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp sugar
- 1/8 tsp salt
- 1/3 C buttermilk, cold
- 2 Tbsp butter, melted and slightly cooled, plus 1 tsp extra for brushing the completed tops
2. In medium bowl, whisk together flour, baking powder, baking soda, sugar, and salt. In a small bowl, combine chilled buttermilk and melted butter until butter forms small clumps. Stir buttermilk mixture into flour mixture with a rubber spatula until just combined and dough is pulling away from the sides of the bowl.
3. Using a greased 1/4 C measure or #16 scoop, drop four mounds of dough onto prepared baking sheet (see notes, below), about 1 1/2 inches apart. Bake 12-15 minutes until tops are golden brown and crisp, turning pan halfway through baking.
4. Brush additional melted butter on tops of baked biscuits, transfer to a wire rack, and allow to cool for 5 minutes, serving warm.
Robyn's notes: I used a 1/4 C measure to scoop the dough onto the baking sheet, and got exactly three biscuits. The original recipe gives a yield of four, so it's up to you whether to scoop the dough into four equal portions or measure out in 1/4 C amounts as instructed. Be aware that smaller biscuits will cook faster. These came out slightly dry for my taste, but I strongly suspect that my oven thermostat is wrong and that they were baking at a temperature higher than the oven claimed. Since I haven't found my oven thermometer in any of the boxes we have here, I can't check it yet. The biscuits were still good, easy to pull apart and tasty both with jam and just with dabs of butter.
**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently