4 cup self-rising flour
2 tsp sugar
1 tsp kosher salt
1 cup cold unsalted butter, cubed
1½ cup cold whole buttermilk
2 tbsp unsalted butter, melted
butter, for serving
Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, and salt. Using a fork or pastry blender, cut in cold butter until mixture is crumbly and about the size of peas.
Gradually add buttermilk, stirring just until dry ingredients are moistened.
Turn out dough onto a lightly floured surface, and gently knead 3 to 4 times. Pat dough to 1-inch thickness using a light touch.
Using a 2½-inch round cutter dipped in flour, cut dough without twisting cutter, flouring cutter between each cut. Make cuts close together to minimize scraps.
Gently re-pat scraps and cut to use all dough. Place biscuits on prepared pan, sides touching so they rise high. Gently press down the top of the biscuits with your knuckles; brush with melted butter.
Bake until golden brown, 20 to 25 minutes. Let cool on pan for 5 minutes; serve immediately with butter.
Sugar: 2g
:
Calcium: 46mg
Calories: 324kcal
Carbohydrates: 32g
Cholesterol: 49mg
Fat: 19g
Fiber: 1g
Iron: 1mg
Monounsaturated Fat: 5g
Polyunsaturated Fat: 1g
Potassium: 87mg
Protein: 6g
Saturated Fat: 12g
Sodium: 228mg
Trans Fat: 1g
Vitamin A: 581IU
