YOUR BASIC BUTTERMILK BISCUITS

INGREDIENTS

• 2 cups unbleached all-purpose flour
• 2 tablespoons baking powder
• 2 teaspoons granulated sugar
• 1 teaspoon fine salt, sea or pink Himalayan
• 5 tablespoons cold unsalted butter, cut into 1-tablespoon pats (grass fed or European butter preferred)
• 1 cup buttermilk, plus more for brushing

NSTRUCTIONS

1. In a mesh strainer set over a large bowl, measure and add flour, baking powder, sugar and salt. Sift the dry ingredients into the bowl.
2. In the bowl of a food processor, fitted with the blade attachment, add the dry ingredients and pats of cold butter. Secure the lid and pulse 6 to 8 times or until coarse crumbs form.
3. Transfer this back to the mixing bowl, add in the buttermilk and use a fork (or spatula) and mix until combined and forms a ball.
   On a well floured surface, dump out dough and with floured fingers, press into a rectangle 1-inch thick.
4. Fold into thirds (like a letter) and rotated, pressing into a rectangle once more. Repeat, folding into thirds and pressing into a 10 x 6 rectangle.
5. Cover with a clean kitchen towel and let rest for 25 to 30 minutes.
   Preheat your oven to 425°.
6. Using a floured biscuit cutter or drinking glass stamp out 6 to 8 biscuits. Transfer the biscuits to a parchment paper lined, rimmed metal baking sheet and brush the tops with extra buttermilk or melted (salted) butter.
7. Bake on the middle rack for 10 to 12 minutes or until the tops are golden brown.