Buttermilk Biscuits

– courtesy Son of a Peach, Burlington

Buttermilk Biscuits
3 cups White Lily All-Purpose Flour (or another brand)
2 tbsp sugar
1 tbsp salt
2 tbsp baking powder
11 tbsp butter, cold and cut in small cubes
1 cup buttermilk, cold
¼ cup melted butter
Dash of Mauldon (flake sea salt)

Preheat oven to 400°F. 

Generously butter a 10-inch cake pan.

Combine flour, sugar, salt, and baking powder in a mixer bowl.

Cut the butter into the flour mixture until it resembles cornmeal and only a few pea-sized pieces of butter remain. You can use a mixer or just work the butter in with your hands.

Stir in buttermilk gently with a spoon to make a soft dough.  Let the dough rest for 10 minutes.

With floured hands, pinch off pieces of dough that are about the size of a big plum.  Try to get 12 or 13 pieces. 

Arrange the biscuits in the buttered cake pan. Bake the biscuits for 15 to 25 minutes.

To check if they are done just lift up the top of the center biscuit. If it is still goopy then bake it some more.

Turn the biscuits out of the pan and eat them immediately. Butter generously and lightly sprinkle with Mauldon.

Yields one 10-inch cake pan (one dozen biscuits).