Recipe adapted from momontimeout.com.
- 3 TBSP white sugar
- 1/2 tsp. salt
- 3 c. all purpose unbleached flour
- 4 tsp. baking powder
- 1/2 tsp. cream of tartar
- 3/4 c. cold butter (I prefer salted)
- 1 egg- beaten
- 1 c. buttermilk
- Preheat oven to 450 degrees.
- Cut the butter into small pieces and put back into the fridge to keep cold. (The biscuit mixture is better the colder the butter is.)
- Combine the sugar, salt, flour, baking powder, and cream of tarter together in a large bowl and mix well.
- Add the cold butter into the large bowl and cut with a pastry cutter. (you can use two forks if you don’t have a pastry cutter.) You want to see the butter cut into the size of peas.
- Add the milk and the beaten egg and combine. You should still see pieces of butter in the biscuit mixture. (dough will still be sticky.)
- Add flour on a flat surface and knead for 10-15 minutes.
- Roll dough out to 3/4- 1 inch thickness.
- Use a circle or biscuit cutter and cut out the biscuit dough and put on a cookie sheet lined with parchment paper or a silicone mat.
- Bake for 10-15 minutes until golden brown on top. (I flip the cookie sheet over half way during the baking.) It makes at least 12 depending on how big you cut them.
- Brush the biscuits with melted butter on top. (If you like salted butter on your toast with jam, you’ll love melted salted butter on top of these biscuits.)