- 2 cups flour, plus additional for sprinkling
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 2 teaspoons sugar
- 1/3 cup butter, cut into small pieces 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 until the mixture resembles coarse crumbs and there are no pieces of butter larger than a pea. Stir in buttermilk with a fork until just moistened.
Sprinkle a bit of flour on your work surface and push the shaggy dough out of the bowl. Knead 10 to 15 times, until dough is fairly uniform. Pat into a rectangle about 1 1/4-inch-thick and use a sharp chef’s knife to cut into 12 or 15 squares between 2- and 3-inches across. Place 1-inch apart on the prepared baking sheet.
Bake for about 20 minutes, until golden brown.
Leftover biscuits can be frozen up to 3 months.
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