MAKES 12 BISCUITS
A ¼-cup portion scoop can be used to portion the batter. To refresh day-old biscuits, heat them in a 300-degree oven for 10 minutes. See the sidebars that follow the recipe.
|
2 |
cups (10 ounces) all-purpose flour |
|
2 |
teaspoons baking powder |
|
½ |
teaspoon baking soda |
|
1 |
teaspoon sugar |
|
¾ |
teaspoon salt |
|
1 |
cup buttermilk, chilled |
|
8 |
tablespoons unsalted butter, melted and cooled slightly, plus 2 tablespoons melted |
1. Adjust oven rack to middle position and heat oven to 475 degrees. Line rimmed baking sheet with parchment paper. Whisk flour, baking powder, baking soda, sugar, and salt in large bowl. Combine buttermilk and 8 tablespoons melted butter in medium bowl, stirring until butter forms small clumps.
2. Add buttermilk mixture to flour mixture and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl. Using greased ¼-cup dry measure and working quickly, scoop level amount of batter and drop onto prepared sheet (biscuits should measure about 2¼ inches in diameter and 1¼ inches high). Repeat with remaining batter, spacing biscuits about 1½ inches apart. Bake until tops are golden brown and crisp, 12 to 14 minutes, rotating sheet halfway through baking.
3. Brush biscuit tops with remaining 2 tablespoons melted butter. Transfer sheet to wire rack and let cool for 5 minutes before serving.