Makes 8 biscuits
- 2-1/4 cups White Lily flour (not self-rising), or all-purpose flour
- 2 Tablespoons baking powder
- 1-1/2 teaspoons kosher salt
- About 1 cup buttermilk
- 1/2 cup cold unsalted butter, cut into small pieces
- 2 Tablespoons melted butter
Heat oven to 375°F. Place 2 cups flour, baking powder and salt in a food processor and pulse to combine. Add cold butter and process for 10 one-second pulses or until pieces of butter are no bigger than small peas. Transfer flour mixture to a large bowl and add 3/4 cup buttermilk, incorporating it into the dry ingredients with your hand in a circular motion. Add more buttermilk as needed just until dough comes together. On a work surface dusted with 1/4 cup flour, roll dough to 1-inch thickness. With a 2-1/4-inch biscuit cutter, cut out as many biscuits as you can and place on a parchment paper-covered baking sheet. Gently bring dough scraps together and press to 1-inch thickness. Cut out as many biscuits as you can, place them on the baking sheet, and discard scraps. Brush tops of biscuits with buttermilk and bake 20 to 25 minutes or until golden brown. Remove biscuits from oven and brush with melted butter.
Recipe courtesy of the National Honey Board.