Says Del Posto pastry chef Brooks Headley of these crisp, buttery-sweet biscuits, “Serving them hot is all that matters.”
Recipe information
Yield
Makes 24 Servings
Ingredients
2½
¾
2½
1½
1
¾
Need to make a substitution?
Preparation
Step 1
Preheat oven to 350°. Whisk flour, sugar, baking powder, and 1½ tsp. salt in a large bowl. Add chilled butter and toss to coat. Work butter into flour mixture with your fingers until mixture resembles coarse meal with several pea-size pieces of butter remaining.
Step 2
Using a fork, gently mix in buttermilk, then gently knead just until dough comes together (do not overmix).
Step 3
Pinch off pieces of dough and gently roll into 1” balls; place on 2 parchment-lined baking sheets, spacing 2” apart (you should have about 24). If butter softens too much while you are working, chill dough until firm before baking, 15–20 minutes.
Step 4
Bake biscuits until golden brown, 25–30 minutes. Brush with melted butter and sprinkle with more salt. Serve warm.