2.5 cups all-purpose flour (312g)
1 tbsp. baking powder (12g)
2 tsp. sugar (8g)
1 tsp. salt (4g)
4 oz softened butter (115g)
1.5 cups buttermilk (360ml)
Add 1 cup (240ml) of the buttermilk to the mixture, using the pastry stirrup to mix. Add small amounts of the remaining buttermilk, using your hands to lightly knead into biscuit dough.
Lightly flour a wooden board and turn the dough out onto the board. Using your hands, pat the dough into a circle to a 1.5” thickness (3.8cm.) Cut the biscuits using a 2.5” biscuit cutter (6.3cm) and place on the baking sheet lined with parchment paper.
For fluffy biscuits, avoid over-kneading the biscuit dough, which develops the chewy gluten in wheat flour. Make sure you’re your dough is cohesive but do not knead as you would for a yeast bread.