by Jess Sowards- The Farmer’s Table
8 Biscuits (fills on 12 inch cast iron pan)
Ingredients
2 ½ C. All-Purpose Flour
2 Tablespoons Baking Powder
1 teaspoon salt
1 Tb sugar
Pinch of baking soda if using buttermilk to help even out ph
½ C. (1 Stick) Cold Butter, cubed and cold
1 C. + 2T. Cold Buttermilk (OR 1 C. + 1T. milk with 1T lemon juice or vinegar added.
2 T. Butter, melted, to pour or brush over top before baking
Directions
Preheat oven to 425°. Grease pan (I use a 12 inch cast iron pan)
Mix dry ingredients (flour, baking powder and salt) in medium mixing bowl.
Cut butter into dry mix until crumbly.
Mix buttermilk into crumbly mixture, mixing until incorporated.
Flour work surface and turn the dough out. Press until ¾ inch thick rectangle.
Fold the dough onto inself and press back to ¾ inch thick rectangle. Repeat this step again.
Cut into 3 inch biscuits with cutter or mason jar lid.
Place biscuits close together in pan.
Drizzle melted butter on top of biscuits.
Bake for 18-20 minutes until golden on top.