- 2 cups all-purpose flour, plus more for rolling
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 stick plus 2 tablespoons unsalted butter—1 stick cut into cubes and chilled, 2 tablespoons melted
- 3/4 cup buttermilk
- Preheat the oven to 425°. In a large bowl, combine the 2 cups of flour with the baking powder and salt. Using a pastry blender or 2 knives, cut in the cubed butter until the mixture resembles coarse meal. Add the buttermilk and stir with a fork or wooden spoon until a soft dough forms. Turn the dough out onto a lightly floured work surface and knead 2 or 3 times, just until it comes together.
- Using a lightly floured rolling pin, roll out the dough 1/2 inch thick. Using a lightly floured 2 1/4-inch round cutter, stamp out biscuits as close together as possible. Pat the dough scraps together and stamp out more biscuits. Transfer the biscuits to a large baking sheet. Bake for about 20 minutes, until the biscuits are risen and golden. Brush the hot biscuits with the melted butter and serve them hot or at room temperature.
The biscuits can be kept in an airtight container for up to 4 hours. Serve at room temperature or briefly reheat in a low oven before serving.