INGREDIENTS
- 1 cup unsalted butter, cold
- 4 cups flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 teaspoons salt
- 2 cups buttermilk
- 1 egg + 1 Tablespoon water (optional)
INSTRUCTIONS
- Use a cheese grater to grate cold butter into a medium bowl. Place the bowl of grated butter in the freezer while you move on to the next steps.
- Put the oven rack in the middle of the oven. Preheat the oven to 350 degrees. Spray a 9×13 inch pan with non-stick cooking spray and set it aside.
- Combine flour, baking soda, baking powder, and salt in the bowl of a stand mixer. Use the paddle attachment and mix together.
- Add the grated butter. Mix on low just until barely mixed in.
- While the mixer is on low, slowly pour the buttermilk into the bowl. Continue mixing just until the mixture comes together, being careful not to over mix the dough. Use a large spoon to check the bottom of the bowl for any unmixed flour. Mix by hand if needed just until combined.
- Use a 4 oz disher scoop (or a half cup measuring cup and a spoon), to dish out 12 biscuits and drop them into the prepared pan into 3 rows of 4. Try to not let the biscuits touch each other, but it’s okay if they do.
- Optional- For a more finished look, whisk the egg and water together in a small bowl. Lightly brush the tops of the biscuits with the egg wash.
- Bake for 34-36 minutes or until the biscuits are cooked through. The tops of the biscuits should still be light in color.
- Serve warm or at room temperature. Store covered at room temperature.
NOTES
1- If you don’t have buttermilk, you can make a substitute by combining 2 cups milk with 2 Tablespoons of vinegar and letting it sit for 5-10 minutes before adding it into the recipe. 2- If your house is really warm, you can freeze the butter before you grate it to make grating easier.
