Ingredients
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2 cups all-purpose flour
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2 teaspoons baking powder
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½ teaspoon salt
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Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat, cut into 1/2-inch pieces
⅔ cup
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1 cup buttermilk
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Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat, melted
2 ⅔ tablespoons
Directions
- Heat oven to 450°F.
- Combine flour, baking powder, and salt in bowl; cut in 1/2 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in buttermilk just until moistened.
- Turn dough onto lightly floured surface. Knead 10 times or until smooth. Roll out dough to 9x6-inch rectangle, about 3/4 inch thick. Cut in half lengthwise. Cut crosswise into 4 even pieces, forming 8 rectangular biscuits. Place 1 inch apart onto ungreased baking sheet.
- Brush biscuits with melted butter. Bake 11-13 minutes or until lightly browned. (Check biscuits often to assure they do not overbake).
