Extra soft, buttery, and tender biscuits, with a classic buttermilk flavor.
2cupsall-purpose flour(286g, or 10 ounces by weight)
3/4cupcold unsalted buttercubed (1.5 sticks)
1cupbuttermilk(I used lowfat cultured organic)
Preheat oven to 425 degrees F.
In a food processor, pulse to combine flour, baking powder, and salt. Once those ingredients are combined, add the cold butter cubes and pulse about 10 times to break the butter down into small pea-sized pieces.
Add the buttermilk, then pulse about 10-15 times, until the dough clumps together on one side of the food processor (see blog post for photo). Take care to not overmix.
Use a 3-tablespoon cookie scoop to drop scoops of the biscuit mixture onto a parchment-lined baking sheet. You should easily get 12 full scoops, though I sometimes get 13 if I don't scoop them fully enough.
Bake for 15-17 minutes, until they just begin to turn golden brown. Don't fully brown them, as they are best on the softer side. Enjoy!