- 2 cups all purpose flour
- 1 tablespoon baking powder
- 2 teaspoons sugar
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 stick of cold butter, cut up*
- 1 cup buttermilk*
In a medium mixing bowl combine flour, baking powder, sugar, cream of tartar, salt, and baking soda. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the dry mixture. Add buttermilk all at once to dry mixture. Using a fork, or a wooden spoon, stir just until moistened.
Turn the dough out onto a lightly floured surface. (I use a half sheet pan. It’s quicker and easier for me to clean up.)
Quickly knead the dough by folding and gently pressing a few times or until the dough is nearly smooth. Pat or lightly roll dough to 1/2 inch thickness. Cut the dough with a floured biscuit cutter, dipping the cutter into flour between cuts.
Place biscuits on an ungreased baking sheet(or cast iron skillet, if you have one) (I usually use my silpat, some parchment paper, or a really buttered cast iron skillet.)
Bake in a 450 degree oven for 15 to 20 minutes or until golden brown. Remove the biscuits from the baking sheet and serve warm.
This recipe will usually yield 10 to 12 biscuits.
*Note – The original recipe called for 2/3 cup buttermilk, but I always felt like it was way too dry and had to add more which is why I upped the buttermilk to 1 cup.
*Note – You could also use shortening in this recipe. I have tried both and I think they puff up more when using butter.