I’ve been making these perfectly salty, perfectly sweet biscuits for 15 years. The problem is I lose this recipe every few years because it’s written on a scrap of paper that moves from one cookbook to the next. After this long, you’d think I might have it committed to memory, but no such luck. Now that it’s online, I never have to look again.
This is my 3-year-old daughter Imogen helping me make them. It’s tricky baking with kids, but if you are patient, it’s possible. She helped me level each ingredient and I let her pour it in the mixing bowl. This year she could help cut the dough with me as well. Kinda like making sand castles or mud pies. The trick is to get them to smoosh the butter into little pieces. The key is to first make sure they have a good coating of flour so that they actually break up into smaller pieces.
I doubled this recipe, then used a smaller sized biscuit cutter. It yielded about 2 dozen per batch, which was perfect for a gathering of 14 adults and 11 kids of various ages.
Biscuits for 12 (if you are doing regular size and 24ish if you use the smaller cutter)
3 cups flour
1 1/2 teaspoons salt (I use kosher so you get a little hit of salt in your bite)
1 1/2 tablespoons sugar
1 tablespoon +2 teaspoons baking powder
10 tablespoons unsalted butter
1 1/4 cups buttermilk
Mix dry ingredients in a bowl.
Cut butter into pieces (about 1/2 tablespoons size seems good, especially if you have a little helper, smaller is better) and mix to a coarse crumb (pea sized bits of butter left).
Add buttermilk. I start with a cup because depending upon how wet your flour is you may or may not need the rest. Should be a little bit crumbly–do not over mix!
Gather dough into a ball and pat down onto surface, about a half inch thick.
Bake at 425 degrees for about 10-15 minutes or until they are a little golden on top—timing depends on size of biscuit cutter.