Sometimes I feel the need for something a little extra to go with your meal and nothing beats a freshly made biscuit in my book. It takes longer for the oven preheat than it does to prepare this recipe, including the time to melt and cool the butter. No rolling pin required; if you don’t have disher then a couple of spoons will work just fine.
Servings: 12 biscuits
Prep time: 5 minutes
Total time: 20 minutes
- 8 Tbsp. (1 stick) unsalted butter
- 1 cup buttermilk (keep refrigerated until step 4)
- 2 cups (270g) all-purpose flour
- 2 tsp. baking powder
- 1 tsp. sugar
- 1/2 tsp. baking soda
- 3/4 tsp. fine salt
- 1/2 tsp. ground black pepper
- Preheat the oven to 475°F. Line a half sheet pan with parchment paper and set aside.
- Melt the butter in a glass container in the microwave for 2 minutes at 40% power. Allow to cool for 5 minutes.
- Combine flour, baking powder & soda, sugar, salt and pepper in a large bowl and stir until thoroughly mixed.
- Add the melted butter to the cold buttermilk; stir to combine. The butter will solidify into small chunks dispersed throughout the buttermilk.
- Add the liquid ingredients to the dry ingredients and mix by hand until there is no stray flour left behind.
- Use a 1/4 cup disher to scoop and place 12 biscuits onto the parchment lined sheet pan.
- Bake for 12 minutes, rotating the sheet pan 180°F half way through cooking.
You can substitute up to 2 Tbsp. melted bacon fat for an equivalent amount of melted butter.
This recipe is based off one from the November 2007 issue of Cook’s Illustrated. I’ve tweaked the recipe slightly to fit my needs and style.