Ingredients:
1 teaspoon salt
1/4 cup cold unsalted butter, cubed
2 cups all-purpose flour
1 tablespoon baking powder
3/4 cup cold buttermilk
2 tablespoons melted butter (for brushing)
Slow-Cooked Shrimp Scampi: A Flavorful Twist for Busy Days
Savory Mediterranean Stuffed Eggplant
Pineapple Glazed Hawaiian Teriyaki Chicken
Instructions:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, and salt.
Add the cubed cold butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Make a well in the center of the flour mixture and pour in the cold buttermilk. Gently stir until the dough comes together. It should be slightly sticky.
Turn the dough out onto a lightly floured surface and gently knead it a few times until it becomes smooth.
Pat the dough into a 1-inch thick circle. Using a floured biscuit cutter or a glass, cut out biscuits and place them on the prepared baking sheet, spacing them about 1 inch apart.
Gently gather the scraps of dough, pat them together, and cut out more biscuits until all the dough is used.
Brush the tops of the biscuits with melted butter.
Bake in the preheated oven for 12-15 minutes or until the biscuits are golden brown and cooked through.
Remove from the oven and let the biscuits cool slightly before serving