- 10 tablespoons unsalted butter, divided use
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon granulated sugar
- 3/4 teaspoon table salt
- 1/2 teaspoon baking soda
- 1 cup buttermilk, cold or at room temperature – see substitutions in Notes
- Preheat oven to 450 degrees. Line a half-sheet pan with parchment paper.
- Melt 8 tablespoons butter; set aside to cool a bit.
- In a large mixing bowl, whisk together the flour, baking powder, sugar, salt, and baking soda.
- In a small bowl or 2-cup measuring cup, stir together the butter and buttermilk. Pour into the flour mixture and stir just until incorporated. (The dough will be rough looking and a bit shaggy.)
- Using a spoon or spring-loaded scoop (heaping 1/8 cup) drop batter in mounds onto the prepared pan. Bake biscuits for 10 to 12 minutes or until done and light brown on top. While the biscuits are baking, melt the remaining 2 tablespoons butter.
- Remove biscuits from the oven and brush the tops with the melted butter, then either serve immediately or place on a wire rack to cool.
Buttermilk substitute: Substitute 1/4 cup powdered buttermilk and 1 cup water (or regular milk). Add the powdered buttermilk to the dry ingredients and the milk when the recipe calls for buttermilk. Another buttermilk substitute is to stir together 1 cup whole milk and 1 tablespoon lemon juice and let stand for 5 minutes at room temperature.
High altitude: No adjustments necessary.
Variation – for larger biscuits (for gravy or small sandwiches): Use a 1/4 cup scoop. Bake at 400 degrees for 12 to 14 minutes. Makes 12 to 14 (2-inch) biscuits.
- Category: Quick and easy
- Method: Bake
- Cuisine: American
Keywords: biscuits, homemade, comfort food