Biskuit Klasik

Instructions

1. Preheat your oven to 425 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper.
2. In a large bowl, whisk together 2 ¼ cups all-purpose flour, 1 ½ tablespoons baking powder, and 1 teaspoon salt.
3. Using a cheese grater, grate ½ cup unsalted butter, into the flour mixture. Use a pastry cutter or the back of a fork to "cut" the butter into the flour.
4. Once the butter is incorporated, add 1 cup buttermilk. Use a pastry cutter or fork to mix the buttermilk into the dough. Stop mixing just before it all comes together. The dough should be shaggy and crumbly at this point.
5. Dump the dough onto a floured surface and knead the dough with your hands to bring it together. Be careful not to overwork the dough or handle it too much because you want the butter to stay as cold as possible.
6. Roll the dough out on the floured surface until 1 inch thick. Using a 3-inch biscuit cutter or cup, cut the biscuits. Gather the dough scraps and form them into a ball. Roll out the dough again and repeat the cutting process until all your dough is used up.
7. Place the biscuits onto the prepared sheet pan, spaced 1 inch apart.
8. Brush some of the melted 2 tablespoons salted butter on top of each biscuit.
9. Bake the biscuits until lightly golden brown on top and bottom, about 15 to 20 minutes.