2 and a half cups of all-purpose flour, plus an additional for dusting. Two tablespoons of baking powder. One teaspoon of sugar. One teaspoon salt.
1/2 cup (1 stick) unsalted butter, cold and cut into small cubes. 1 cup buttermilk, cold.
- Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until well combined.
- Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until it resembles coarse crumbs and the butter is evenly distributed.
- Make a well in the center of the mixture and pour in the cold buttermilk. Stir with a fork or a wooden spoon until the dough comes together.
- Turn the dough out onto a lightly floured surface and gently knead it a few times until it becomes smooth and cohesive. Be careful not to overwork the dough, as it may result in tough biscuits.
- Roll out the dough to a thickness of about 1/2 inch. Use a round biscuit cutter to cut out biscuits from the dough. Press straight down with the cutter without twisting to ensure the biscuits rise evenly.
- Place the biscuits onto the prepared baking sheet, leaving a small gap between them.
- Bake the biscuits in the preheated oven for 12-15 minutes, or until they are golden brown on top.
- Remove the biscuits from the oven and let them cool slightly on a wire rack before serving.