- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 ½ teaspoons kosher salt
- 3 tablespoons sugar, divided
- 3 ½ cups AP flour, plus additional for rolling
- 1 cup butter, cut into cubes and chilled
- ¼ cup butter, melted
- 1 cup cold buttermilk (or 1 cup milk with 1 tablespoon acid)
Preheat your oven to 425°.
In a large bowl, mix the baking soda, baking powder, kosher salt, 1 tablespoon sugar and flour. Whisk to combine. Add the chilled butter and gently toss to coat.
Then, working with your thumb and pointer finger, flatten each piece of butter. Add the buttermilk and toss the mixture with a fork to incorporate. The dough will seem dry, this is OK.
Dust a clean surface with flour and turn out the biscuit mixture onto it. Gently knead the dough a few times, until it becomes shaggy. Then using a rolling pin, gently roll out the dough to 1” thick. Gently fold the dough in half, onto itself and roll out to 1” again.
Repeat this process 3 times. Cut the dough into 12 pieces and place onto a parchment lined baking sheet. Brush with the melted butter and sprinkle with the remaining sugar.
Bake for 20 minutes or until the tops and bottoms of the biscuits are both a deep golden brown.
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