Recipe reprinted from Baking School: Lessons and Recipes for Every Baker, from King Arthur Baking Company

Buttermilk Biscuits

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• 240 g (2 cups) unbleached all-purpose flour
• 10 g (2½ tsp) baking powder
• 2 g (½ tsp) salt
• 8 g (2 tsp) granulated sugar
• 85 g (6 Tbsp) unsalted butter, cold
• 177 g (¾ cup) buttermilk

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Preheat oven to 425 F. Lightly grease a baking sheet or line it with parchment.

In a medium bowl, combine the flour, baking powder, salt and sugar.

Cut in the butter with a pastry blender until the mixture is unevenly crumbly, with some larger bits of butter (between pea and currant size) remaining. Add the buttermilk and stir to make a cohesive dough.

While it’s still in the bowl, fold the dough over on itself a few times to pick up any dry bits. Turn the dough out onto a very lightly floured surface and pat it to ¾ inch thick.

Cut rounds or squares with a sharp knife or biscuit cutter.

Place the dough cutouts about 2 inches apart on the prepared baking sheet.

Bake the biscuits for 15 to 18 minutes, until golden brown. Makes six 3-inch biscuits.

Tip: If using a biscuit cutter, press down instead of twisting for the flakiest biscuits.