2 cups all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup unsalted butter, cold
1/2 cup buttermilk
1/4 cup milk
melted butter, to brush on top
1. Preheat oven to 200 degree celsius.
2. Mix together flour, sugar, salt, baking powder, and baking soda in a medium bowl.
3. Slice cold butter into cubes and use a pastry knife or potato masher to cut butter into dry mixture until no large chunks of butter remain.
4. Add buttermilk and milk and stir with a spoon until dough forms.
5. Roll out to 1/2-inch thick on a floured surface. (my dough was not roll-able. I spooned my dough onto the baking tray and omitted step 6)
6. Cut biscuits with a 3-cm (or any size you like) biscuit cutter and arrange on a lightly-greased or parchment paper-lined baking sheet.
7. Bake for 12-15 minutes or until tops begin to turn light brown.
8. Remove biscuits from the oven and cool for a couple of minutes, then brush each biscuit top with melted butter.
9. Serve warm with gravy, butter, maple syrup or jam.
Makes 27 biscuits.
Note: If you do not have buttermilk, you can make your own. 1 cup buttermilk is made of:
1 cup milk + 1 tablespoon lemon juice, OR
1 cup milk + 1 3/4 teaspoon of cream of tartar, OR
1 cup milk + 3 tablespoons of white vinegar
and let the mixture stand for 10 minutes.