Ingredients
2 1/2 cups self-rising flour
1/2 teaspoon sugar
1 1/4 cups chilled buttermilk
1/2 cup butter, melted
Parchment paper
2 tablespoons butter, melted
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Graduated round cutters — biscuits, donuts, scones, cookies
Record your recipes and experiments — organized cooking journal
Assorted shapes for cookies, biscuits, pastry cutout
Cut cold butter into flour — flaky pie crust, biscuits, scones
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Graduated round cutters — biscuits, donuts, scones, cookies
Record your recipes and experiments — organized cooking journal
Assorted shapes for cookies, biscuits, pastry cutout
Cut cold butter into flour — flaky pie crust, biscuits, scones
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Preheat oven to 475°. Whisk together flour and sugar in a large bowl. Stir together buttermilk and 1/2 cup melted butter in a small bowl. (Butter will clump.) Stir buttermilk mixture into flour mixture until dough pulls away from sides of bowl. Drop dough by level scoops, 1 inch apart, onto a parchment paper-lined jelly-roll pan. (Use a 2-inch cookie scoop.) Bake at 475° for 12 minutes or until golden brown. Brush with 2 Tbsp. melted butter, and serve.