2 tbsp unsalted butter melted and hot, plus extra for brushing on top
Instructions
Adjust the oven rack to the middle position and
preheat the oven to 450 degrees. Line the baking
sheet with parchment paper.
Whisk flour, baking powder, baking soda, sugar
and salt in a medium bowl.
In a separate bowl, stir the chilled butter
milk, and the melted butter together until the
butter forms clumps.
Stir the buttermilk mixture into the flour
mixture with a rubber spatula until just
incorporated and the dough pulls away from the
side of the bowl.
Using a greased 1/4 dry measuring cup or a number
16 ice cream scoop, scoop out 4 mounds of dough
onto prepared sheet, spacing them about 1-1/2
inches apart.
Bake until the biscuit tops are golden brown
and crisp about 12-15 minutes, rotating the
sheet halfway through the baking.
Take out of the oven and brush the baked
biscuits with extra melted butter, transfer to
a wire rack to cool for 5 minutes.
Serve warm
Serving
Suggestions
4 biscuits.
Originally Submitted
1/12/2021
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