A Classic Biscuit

 

Photo Credit: http://www.flickr.com/photos/ilovememphis/4117747828/

1/2 cups unsalted butter

2 1/2 cups AP flour (sifted twice before measuring)

1 tablespoon bakingpowder

1 teaspoon salt

1 cup of cold buttermilk

2 tablespoons of cold buttermilk

1 tablespoon melted butter

Pre-heat oven to 475 degrees F.
Cut cold butter into small cubes and keep cold and hard.
Stir dry ingredients together in a large bowl.
Cut in butter using either a pastry blender, two knives, or your fingers until mixture resembles a coarse meal.
Stir in buttermilk using a fork just until dough forms.
Knead 3 to 4 turns on a lightly floured surface and pat into a 7- by 10-inch rectangle.
Cut out biscuits using a 3-inch circle cutter or cut into squares (gathering scraps until all dough is used).
Place 2 inches apart on a baking pan. Brush tops with melted butter
Bake on top shelf of oven 16 to 18 minutes. Transfer to a wire rack.

Serve warm or at room temperature. Great with honey, jam, gravy or butter!

~MLE