- 2 cups flour, plus additional for sprinkling
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup butter, sliced into tablespoons and chilled
- 3/4 cup buttermilk
Preheat oven to 450° F. Line a baking sheet with parchment paper.
In a bowl, sift together flour, baking powder, salt and sugar. Cut in chilled butter with your fingers or a pastry blender; you want pieces of butter that are of varying sizes between a pea and a bean, rather than a uniform look. Stir in buttermilk with a fork until just moistened and pat into a loose ball.
Sprinkle a bit of flour on your work surface and gently roll dough into a 6- by 9-inch rectangle. Cut into 3 (6-inch) long rectangles, stack them on top of each other, and gently re-roll into a new 6- by 9-inch rectangle. Use a sharp chef’s knife to cut into 9 or 12 (2-inch) squares. Place 1-inch apart on the prepared baking sheet.
Bake for 12 to 15 minutes, until tops and bottoms are golden brown and the center layers look flaky and not even slightly wet.
Leftover biscuits can be frozen up to 3 months.