8tablespoonsunsalted butter, chilled, cut into 8 pats
3/4cupbuttermilk, cold
Instructions
Made in a Bowl by Hand
Preheat oven to 400°F and line a baking sheet with parchment paper or silicone mat.
In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda. Add the pats of butter and use a pastry blender or fork to work the butter into the flour until coarse dough pieces form.
Pour in the buttermilk and fold together with a bowl scraper or wooden spoon until mostly combined. Turn the dough onto a generously floured surface and bring any crumbs together to form a cohesive dough.
With floured hands and working quickly (so not to warm the dough), pat the dough until 1/2-inch thick. Using a round 2-inch biscuit cutter, press the cutter straight down into the dough and transfer the round to the prepared sheet, spacing 1-inch apart. Repeat with the rest of the dough. Combine the leftover scraps and repeat until all the dough is used up.
Bake for 5 minutes. Then, reduce the oven to 350°F, rotate the pan, and bake for an additional 10 minutes, until the tops are golden brown. Let cool on the baking sheet for 10 minutes. Serve warm.
Made in a Food Processor
Preheat oven to 400°F and line a baking sheet with parchment paper or silicone mat.
In the bowl of a food processor, add the flour, sugar, salt, baking powder, baking soda, and butter. Pulse quickly, about 10 times, just to break up the butter into pea-sized pieces.
In the pour spout, add the buttermilk while continuing to pulse. Pulse until the dough is just combined and uniform.
Turn the dough onto a generously floured surface, using a spatula to scrape off any dough on the blade.
With floured hands and working quickly (so not to warm the dough), pat the dough until 1/2-inch thick. Using a round 2-inch biscuit cutter, press the cutter straight down into the dough and transfer the round to the prepared sheet, spacing 1-inch apart. Repeat with the rest of the dough. Combine the leftover scraps and repeat until all the dough is used up.
Bake for 5 minutes. Then, reduce the oven to 350°F, rotate the pan, and bake for an additional 10 minutes, until the tops are golden brown. Let cool on the baking sheet for 10 minutes. Serve warm.