Prep
20minCook
25minLevel
EasyRating
/rating_on.png "1 Star")
Loading...| 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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