Lunch: The Classic Biscuit

Keep this classic biscuit recipe on your go-to list of foolproof comfort foods.

Ingredients

1/2 c. unsalted butter
2 1/2 c. all-purpose flour (sifted twice before measuring)
1 tbsp. baking powder
1 tsp. salt
1 c. cold buttermilk
2 tbsp. cold buttermilk
1 tbsp. melted butter

Instructions

Heat oven to 475 degrees F. Cut butter into small cubes and freeze 15 minutes. Stir dry ingredients together in a large bowl.
Cut in butter using either a pastry blender, two knives, or your fingers until mixture resembles a coarse meal.
Stir in buttermilk using a fork just until dough forms. Knead 3 to 4 turns on a lightly floured surface and pat into a 7- by 10-inch rectangle. Cut out biscuits using a 3-inch cutter (gathering scraps until all dough is used).
Place 2 inches apart on a baking pan. Brush tops with melted butter.
Bake on top shelf of oven 16 to 18 minutes. Transfer to a wire rack. Serve warm or at room temperature.

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