4tablespoons(½ stick) chilled unsalted butter, cut into cubes
¾cupplus 2 tablespoons buttermilk
Preheat oven to 400° F.
Mix the dry ingredients (flour through salt) in a large bowl. With a pastry cutter, a sturdy fork, or your fingers, cut the butter into the dry ingredients until the mixture resembles course meal, with some larger butter lumps remaining.
With a fork, stir in ¾ cup of the buttermilk until the mixture forms a soft, sticky ball. If the dough is too dry, add a little extra buttermilk - 1 tablespoon at a time up to 2 tablespoons.
Give the dough one or two kneads with your hands to make sure all ingredients are well incorporated. Cut the dough in eight to ten equal pieces. Lightly roll dough pieces into balls, and transfer the biscuits to a silpat or parchment-lined baking sheet.
Bake for 10-12 minutes at 400° F, until they‘re golden brown. Enjoy!
Biscuit dough can be made and kept, covered in the refrigerator, for up to 2 days in advance. Bake when ready to use. Makes 8-10 nice sized biscuits