Total Time

40 minutes

Prep Time

5 minutes

Cook Time

35 minutes

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Yield:9 biscuits

1¾cups low-fat or whole buttermilk 

½cup (8 tablespoons) unsalted butter, cut into 1-inch cubes

2½cups/300 grams all-purpose flour 

4teaspoons/16 grams baking powder

1tablespoon/12 grams sugar

2teaspoons/6 grams kosher salt (such as Diamond Crystal)

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Preparation

1. Step 1

   Set out the buttermilk to come to room temperature.

2. Step 2

   Heat the oven to 450 degrees with a rack in the center position. Place the butter in an 8-by-8-inch baking pan (preferably oven-safe glass or ceramic) then transfer to the oven to melt, about 6 minutes. Keep a close eye on it so the butter doesn’t burn. Remove from the oven and set aside.

3. Step 3

   In a medium bowl, whisk together the flour, baking powder, sugar and salt. Using a rubber spatula, stir in the room-temperature buttermilk until just combined, with no visible streaks of flour. Do not overmix.

4. Step 4

   Transfer the batter to the baking pan with butter and spread evenly with a spatula. The butter will rise to the top. Using a sharp knife, cut the batter into 9 equal-size squares. (You won’t get perfect cuts as the batter closes up.) Go over the cuts a couple of times, wiping your knife in between each cut.

5. Step 5

Bake until the edges start to crisp and the top is golden brown, about 25 minutes, rotating the pan halfway through. Allow the biscuits to cool for about 3 minutes; they will soak up the butter bubbling in the bottom of the dish. Run a knife along the sides and through the cuts, then serve (see Tip).

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Tip

If not serving some or all the biscuits right away, refrigerate them for up to 3 days, and reheat in a 250-degree oven until warm.

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