Look, I know I didn’t come up with the recipe for biscuits. But I did take everything I learned from about 20 different recipes and came up with this. I hope it works for your too, because honestly, there ain’t nothing like a fresh biscuit out of the oven.
380g cups flour (AP is fine but White Lily if you have it)
½ tsp kosher salt
4 tsp baking powder
170g cold butter cubed
1 cup buttermilk (add 1 teaspoon of white vinegar to whole milk if you don’t have buttermilk)
2 tablespoons butter
Preheat oven to 450 degrees.
Measure out the flour, salt, and baking powder in a bowl. Cube the butter to 1” pieces and toss it in the flour. Since it all has to be very cold put this in the refrigerator for a few minutes.
Weigh out the milk, add the vinegar if using whole milk and put it back in the refrigerator.
Line a baking sheet with parchment. Melt the butter in a small bowl and put aside.
Take the cold butter/flour out of the refrigerator and cut the butter into the flour until you can still see pea-sized pieces of butter. Add the cold milk and stir with a fork until the flour/butter is moistened. Do not over mix.
Working quickly, tip out onto a lightly floured surface and begin folding the dough over itself 5 to 6 times smashing it a bit with the palm of your hands until the flour is all mixed in. You will still see chunks of butter. Form or gently roll into a 1 to 1 1/2-inch thick disk.
Using a biscuit cutter or glass cut out your biscuits. Use a quick motion to cut through the dough. The more you play with it the less they will rise. Place them on the baking sheet and brush the tops generously with the melted butter.
Bake for 15 minutes until browned.