1 ¼cupbuttermilkor 1 cup milk and juice from ½ lemon
2tablespoonsbutterunsalted, melted
Instructions
Preheat your oven to 475° F. Prepare a baking sheet with parchment paper.
In a large bowl mix your flour, baking powder, and salt.
Grate your frozen or super chilled butter using the largest hole side of a box grater. Add butter to the flour mixture and toss. Chill this dough in the fridge for about 5 minutes.
Either measure out your buttermilk or create it with milk and lemon juice. Measure out the milk and add the lemon juice. Let it sit for about 5 minutes and let "curdle".
Remove flour butter mixture from the fridge and create a well in the flour. Add the buttermilk to the well. Use a wooden spoon to mix about 15-20 times.
Put the dough onto a floured surface and use a rolling pin to roll out the dough. Get the dough to about 1 inch thick.
Fold the dough over from to opposite end to meet in the middle. Roll the dough again.
Repeat step 7 two more times. The dough should be about ½" thick.
Flour a 2 ½ inch round biscuit cutter and cut the dough. You will need to take the scraps and ball together and re-roll. Try not to overwork the dough. Place biscuits on the prepared sheet.
Bake for 12-15 minutes. Until they are golden brown.
Once they come out of the oven, brush with melted butter.
Let cool, serve, and enjoy!
Notes
- Size: Depending on your biscuit size you'll want to increase of decrease baking time. I made fairly small biscuits here.