- 2 c. all-purpose flour
- 1 T. baking powder
- ½ t. salt
- ¼ t. baking soda
- 6 T. butter
- 1 c. buttermilk
Blend dry the dry ingredients. Cut in butter with two forks or a pastry cutter until it resembles a coarse meal. Add buttermilk and mix lightly, just enough to incorporate the ingredients. Be sure not to overmix. Pat into a loose ball, turn onto a floured board and roll out to about ½” thick. Cut with a biscuit cutter and place on an ungreased cookie sheet covered with parchment paper or a silicone mat. Brush the tops with milk for browning. Bake at 400 for 15-20 minutes.
Riffs on the biscuit
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon coarse salt
- 6 T. butter
- 1/2 cup buttermilk + more for brushing
- 1 egg
- 1 c. chopped fruit: peaches and blueberries, strawberries, apples (add ½ t. cinnamon), cranberries (dried or fresh), rhubarb (add a bit more sugar), chopped nuts
1 cup powdered sugar, 1/2 teaspoon vanilla, 2 tablespoons milk any kind
In a small bowl, whisk the milk and egg. Mix the dry ingredients in a large bowl and cut in the butter until the mixture resembles coarse meal. Add the fruit to the dry ingredients and stir to coat everything with flour. Stir the wet and dry ingredients together with a fork.
Transfer dough to a floured surface and knead a couple times just until remaining flour becomes incorporated into dough.
Gently pat dough into a 1 inch thick round. Cut dough evenly into 12 different wedges or squares.
Transfer to prepared baking sheets. Brush with buttermilk. Bake until golden brown, 18-23 minutes. Cool on wire racks.
While scones are cooling, add glaze ingredients to a small bowl and mix well until ingredients are incorporated. Drizzle over scones and serve.
Follow the recipe above, replacing the sugar with ½ t. Ground pepper. Instead of fruit, mix in 1 c. shredded cheese of choice.