Ingredients:

  • 1/2 cup (113g) unsalted butter, cubed
  • 2 cups (250g) all-purpose flour
  • 1 tbsp (12g) granulated sugar
  • 1 tbsp (15g) baking powder
  • 1 tsp (6g) salt
  • 1 cup (240ml) buttermilk

Instructions:

  1. Preheat and Melt. Place your cubed butter in the 9x9 inch baking pan. Put it in the oven while it preheats to 400°F (200°C). Leave it there until the butter is completely melted and bubbling.
  2. Mix Dry Ingredients. In your large bowl, whisk together the flour, sugar, baking powder, and salt. Note: Whisking aerates the flour for a lighter biscuit.
  3. Add Buttermilk. Pour the buttermilk into the dry mixture. Stir with a spatula until just combined.
  4. Check Batter. Stop stirring as soon as the flour streaks disappear. The batter should be thick and slightly lumpy. Note: Overmixing creates tough biscuits.
  5. Prepare the Pan. Carefully pull the hot pan of bubbling butter out of the oven.
  6. Spread Batter. Pour the batter directly over the melted butter. Use your spatula to spread it evenly to the edges.
  7. Bake. Place the pan back in the oven. Bake for 25 minutes until the edges are a deep mahogany brown.
  8. The Spring Test. Lightly touch the center of the biscuit. It's done when the top springs back immediately.
  9. Rest and Cut. Let them sit in the pan for 5 minutes before slicing them into 9 squares.