MAKES 12 BISCUITS
A ¼-cup (#16) portion scoop can be used to portion the batter. To refresh day-old biscuits, heat them in a 300-degree oven for 10 minutes.
2 |
cups (10 ounces) unbleached all-purpose flour |
2 |
teaspoons baking powder |
1 |
teaspoon sugar |
¾ |
teaspoon table salt |
½ |
teaspoon baking soda |
1 |
cup buttermilk, chilled |
8 |
tablespoons (1 stick) unsalted butter, melted and cooled slightly, plus 2 tablespoons melted butter for brushing the biscuits |
1. Adjust an oven rack to the middle position and heat the oven to 475 degrees. Line a large rimmed baking sheet with parchment paper. Whisk the flour, baking powder, sugar, salt, and baking soda together in a large bowl. Combine the buttermilk and 8 tablespoons of the melted butter in a medium bowl, stirring until the butter forms small clumps.
2. Add the buttermilk mixture to the dry ingredients and stir with a rubber spatula until just incorporated and the batter pulls away from the sides of the bowl. Using a greased ¼-cup measuring cup, scoop a level amount of batter and drop onto the prepared baking sheet. Repeat with the remaining batter, spacing the biscuits about 1½ inches apart. Bake until the tops are golden brown and crisp, 12 to 14 minutes.
3. Brush the biscuit tops with the remaining 2 tablespoons melted butter. Transfer to a wire rack and cool for 5 minutes before serving.