Ingredients
- 2 ½ cups (310 g) all-purpose flour
- 4 teaspoons (16 g) baking powder
- 1 ½ tablespoons (19 g) granulated sugar
- 2 teaspoons salt (salt weights vary by type and brand)
- 2 cups (500 ml) buttermilk
- ½ cup or 1 stick (115 g) butter, melted
Equipment
- Large mixing bowl
- Whisk
- Measuring cups and spoons or kitchen scale
- Rubber spatula
- 7 x 9-inch (18 x 23cm) or 8-inch (20cm) square baking dish
- Sharp knife
Method
- Preheat the oven to 450°F (230°C).
- Whisk the flour, baking powder, sugar and salt together in a large mixing bowl.
- Pour in the buttermilk. Stir with a rubber spatula just until no dry flour remains and a thick, moist dough forms. Don’t overmix.
- Pour the melted butter into an 8-inch square baking dish. Spoon the dough into the dish over the butter.
- Spread the dough gently and evenly to the sides and corners of the dish. Don’t stir the butter into the dough.
- Use a sharp knife to score the dough into 9 equal rectangles or squares (depending on pan shape) in a three-by-three grid.
- Bake for 20 minutes or until the top is golden brown and the center is set. Rest in the dish for 5 minutes before separating the squares and serving.
Notes
- For the best rise, use fresh baking powder and stir the dough only until combined.
- If the top browns too quickly, cover the dish loosely with foil near the end of baking.
- To replace the buttermilk, put 2 tablespoons lemon juice or white vinegar in a measuring jug, then add enough milk to reach 2 cups. Let it stand for 5 minutes before using.
- Store cooled biscuits airtight for up to 2 days at room temperature or 5 days in the refrigerator. Freeze for up to 3 months. Reheat in a 350°F oven for 8 to 10 minutes.