2cupsunbleached all-purpose flour 240 grams of sifted flour
1tablespoonbaking powder14 grams
1/2cupunsalted butter 1 stick or 113 grams of cold butter cut into small pieces
1 3/4cupbuttermilk175-240 ml of buttermilk. Can be replaced with cold milk
Before starting to preheat the oven to 400°F. Sift the flour using a colander or a sifting device. Add the flour to a large mixing bowl. Add the salt and the baking powder and whisk.
Add the cold butter pieces to the dry ingredients and using a fork or a pastry cutter start incorporating the unsalted butter to the flour. Take your time and make sure all ingredients mix together. You will know this has happened when the flour looks like sand.
Until then add the buttermilk little by little. Start with 3/4 of a cup and mix using a wooden spoon. Then add a little bit more of the buttermilk and continue stirring. The batter has to be wet and not dry. It will look lumpy but that is fine.
Cover a baking sheet with parchment paper. Using a scoop or a cup start measuring the amount of batter per biscuit and drop. This recipe results in six medium size biscuits.
Cook the biscuits inside the oven for 20-30 minutes at 400°F until golden brown. Melt some butter (1/2 stick) and brush each biscuit. If you have leftovers, store the biscuits in a tin or a plastic container with a lid when cold. They will last 2-3 days fresh. Reheat in the oven or the microwave.