Makes 8


  • 8 Tbsp. (1 stick) butter, divided (2 Tbsp. melted; 6 Tbsp. cold, cut into small cubes)
  • 2 cups all-purpose flour, plus more for dusting
  • 1 Tbsp. baking powder
  • ¾ tsp. kosher salt
  • ¼ tsp. baking soda
  • ¾ cup cold buttermilk


    Active time: About 15 minutes
    Total time: About 30 minutes

    Preheat oven to 450°F. Lightly brush a baking sheet with some of the melted butter.

    In a large bowl, whisk together flour, baking powder, salt, and baking soda. Using a pastry cutter or your fingertips, work 6 Tbsp. cold butter into the flour until all that remains are pea-sized lumps. Using a fork, stir in buttermilk to make a shaggy dough.

    Turn out onto a lightly floured surface and briefly knead to make a uniform dough. Gently roll out into a roughly 6” x 10” rectangle, use a 2½” round cutter to cut the dough into 8 biscuits, and arrange on prepared baking sheet. (Reroll scraps to make additional biscuits, if you like.)

    Brush biscuit tops with remaining melted butter and bake until puffed and golden brown, 10 to 12 minutes.


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