2.5 cups all-purpose flour (312g) plus a little extra
1 tbsp. baking powder (12g)
2 tsp. sugar (8g)
1 tsp. salt (4g)
4 oz softened butter (115g)
1 cup buttermilk (240ml) plus a little extra
Add 1 cup (240ml) of the buttermilk to the mixture, using the pastry stirrup to mix. Add small amounts of the remaining buttermilk or flour if needed for a soft but not sticky dough. Use your hands to lightly knead into biscuit dough for about 30 seconds.
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.