This recipe is a breezy wonder, with craggy peaked tops that offer a bit of crunch with the signature soft interior. The final brush with butter? Consider that its brush with greatness.
- ½ cup (113 grams) cold unsalted butter
- 1¾ cups (219 grams) all-purpose flour
- 1½ cups (187 grams) cake flour
- 2 tablespoons (24 grams) granulated sugar
- 1 tablespoon (15 grams) baking powder
- 1 teaspoon (3 grams) kosher salt
- 1¾ cups (420 grams) whole buttermilk, chilled
- 2 tablespoons (28 grams) salted butter, melted
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Using a bench scraper, cut cold unsalted butter into cubes, and freeze until ready to use.
- In a large bowl, stir together flours, sugar, baking powder, and salt. Place three-fourths of flour mixture in the work bowl of a food processor; add cold butter, and pulse until mixture is crumbly with some pea-size pieces of butter remaining. Return mixture to large bowl, and stir to combine with remaining flour mixture. (Alternatively, cut cold butter into flour mixture using a pastry blender.) Add cold buttermilk, stirring just until combined. (Dough will be sticky and wet.)
- Using a ¼-cup measuring cup, scoop dough, and drop 2 inches apart onto prepared pan. Brush top of biscuits with melted, salted butter.
- Bake for 8 minutes. Reduce oven temperature to 375°F (190°C), and bake until golden brown, 8 to 10 minutes more. Remove from oven, and brush with melted, salted butter. Serve hot.