1Freeze two sticks of unsalted butter for 30 minutes.
2Freeze two sticks of unsalted butter for 30 minutes.
3Freeze two sticks of unsalted butter for 30 minutes.
4Combine four cups of all-purpose flour, one tablespoon baking powder, one teaspoon baking soda, two teaspoons salt, and four teaspoons sugar in a bowl and mix.
5Combine four cups of all-purpose flour, one tablespoon baking powder, one teaspoon baking soda, two teaspoons salt, and four teaspoons sugar in a bowl and mix.
6Combine four cups of all-purpose flour, one tablespoon baking powder, one teaspoon baking soda, two teaspoons salt, and four teaspoons sugar in a bowl and mix.
7Coat the two sticks of frozen butter in the flour.
8Coat the two sticks of frozen butter in the flour.
9Coat the two sticks of frozen butter in the flour.
10Grate the butter directly into the flour mixture.
11Grate the butter directly into the flour mixture.
12Grate the butter directly into the flour mixture.
13Add two cups of buttermilk and gently stir without overworking the dough.
14Add two cups of buttermilk and gently stir without overworking the dough.
15Add two cups of buttermilk and gently stir without overworking the dough.
16Flour your surface, dough, and hands.
17Flour your surface, dough, and hands.
18Flour your surface, dough, and hands.
19Roll out the dough, keeping it uniform.
20Roll out the dough, keeping it uniform.
21Roll out the dough, keeping it uniform.
22Fold the left side of the dough to the center, then the right side over the left.
23Fold the left side of the dough to the center, then the right side over the left.
24Fold the left side of the dough to the center, then the right side over the left.
25Repeat the folding process three times, keeping the dough uniform.
26Repeat the folding process three times, keeping the dough uniform.
27Repeat the folding process three times, keeping the dough uniform.
28Flour your ring mold to prevent the dough from sticking.
29Flour your ring mold to prevent the dough from sticking.
30Flour your ring mold to prevent the dough from sticking.
31Cut out biscuits using the ring mold.
32Cut out biscuits using the ring mold.
33Cut out biscuits using the ring mold.
34Baste the biscuits with melted butter.
35Baste the biscuits with melted butter.
36Baste the biscuits with melted butter.
37Bake in the oven at 450 degrees Fahrenheit for 17 minutes.
38Bake in the oven at 450 degrees Fahrenheit for 17 minutes.
39Bake in the oven at 450 degrees Fahrenheit for 17 minutes.
40Baste with butter again after baking.
41Baste with butter again after baking.
42Baste with butter again after baking.
Ingredients
2 sticks unsalted butter
2 sticks unsalted butter
2 sticks unsalted butter
4 cups all-purpose flour
4 cups all-purpose flour
4 cups all-purpose flour
1 tbsp baking powder
1 tbsp baking powder
1 tbsp baking powder
1 tsp baking soda
1 tsp baking soda
1 tsp baking soda
2 tsp salt
2 tsp salt
2 tsp salt
4 tsp sugar
4 tsp sugar
4 tsp sugar
2 cups buttermilk
2 cups buttermilk
2 cups buttermilk
melted butter
melted butter
melted butter
Equipment
ring mold
Tips
Freezing the butter and grating it directly into the flour makes the process easier.