Ingredients
Method
- Preheat the oven to 428º F (220º C). Line a rectangular baking sheet with parchment paper, or you can use a cast iron pan.
- In a big bowl put the flour, baking powder, salt and sugar and mix it all well with a spoon.
- Add in the cold butter and integrate it using your fingers or a fork until you get a sand like consistency. This must be done fast, so the butter remains cold (you can also do this step using a food processor).
- Slowly add 1 C of buttermilk (set the rest aside to brush the biscuits) because you may no need the complete cup to form the dough, and mix with the same spoon until you get a sticky dough.
- Place the dough on a clean surface with some flour and knead it a little, just until everything is combined. Roll it out with a rolling pin until you get a 0.80 inches (2cm) thick rectangle.
- Fold the dough onto itself widthwise and roll it out again to get a (2cm) thick rectangle again. Do two more folds and roll out the dough to form a 0.80 inches (2cm) thick rectangle. The folding is done to create layers in the biscuit.
- With a round cookie cutter cut pieces of about 2.5 inches (6-7cm) in diameter and place them on the baking sheet or the cast iron pan. You can use the leftover dough by bringing it together again, trying not to overknead.
- Brush the biscuits with the left buttermilk and bake at 424º F (218º C) for 15 to 20 minutes or until they are lightly golden brown. Take them out of the oven and serve them hot, with some butter and jam.