¾ cup unsalted butter (1½ sticks) softened
1¾ cups all purpose flour
2 tsp baking powder
¾ tsp kosher salt
½ cup buttermilk
¼ cup unsalted butter (½ stick) melted


1.Place butter into a small saucepan and melt over medium-low heat. Allow butter to barely come to a simmer for 7 to 9 minutes or until browned with a nutty aroma. Pour browned butter into a small bowl and allow butter to cool.
2.Cover and refrigerate butter until butter hardens completely, about 2 hours. Cut butter into small cubes and set aside.
3.Preheat oven to 450˚F.
4.In a mixing bowl combine flour, baking powder and salt and whisk together.
5.Cut in butter until mixture becomes coarse and mealy.
6.Add buttermilk and fold in until dough just comes together. Turn dough out onto a clean, lightly floured surface and gently roll out into a rectangle about ½ inch thick
7.Fold dough into thirds, gently roll dough out again and fold dough into thirds the other direction. Gently roll dough out until 1 inch thick and cut into 2”x 2” squares.
8.Place biscuits onto a parchment lined baking sheet, about 1 inch apart and bake for 8 minutes. Remove from oven and brush tops with melted butter.
9.Bake for an additional 4 to 6 minutes. Remove from heat and allow biscuits to cool for 5 to 7 minutes. Serve warm.

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