Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 tablespoon (12g) baking powder
  • 1 teaspoon (6g) salt
  • 1/2 cup (113g) unsalted butter, chilled and cubed
  • 1 cup (240ml) full-fat buttermilk, chilled
  • 2 tablespoons (28g) melted butter

Instructions:

  1. Whisk together the flour, baking powder, and salt in a large bowl until the leavening agent is evenly distributed.
  2. Add the chilled, cubed butter to the flour. Use a pastry cutter or forks to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized chunks remaining.
  3. Pour in the chilled buttermilk and use a spatula to gently fold the dough together just until a shaggy mass forms; do not overmix.
  4. Turn the dough onto a lightly floured surface. Gently pat it into a rectangle about 1-inch thick. Fold the dough over itself 3-4 times, press down to 1-inch thickness again, and cut circles without twisting the cutter.
  5. Place biscuits on a parchment-lined sheet, touching each other slightly. Bake at 425°F (218°C) for 13-15 minutes until tops are mahogany-colored. Brush immediately with melted butter.