Photo by Grant Dotson

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10–12 servings

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • sticks butter, cubed and chilled
  • ½ cups whole-fat buttermilk
  • 1 egg
  • 1 tablespoon milk
  • 6 tablespoons butter, melted
  1. Preheat oven to 400 degrees.
  2. Combine flour, baking powder, sugar, and butter in large mixing bowl and blend until butter is size of black-eyed peas.
  3. Add buttermilk to mixture, mixing until dough forms.
  4. Place dough on lightly floured surface and roll to ½ inch thick.
  5. Cut out biscuits using 3-inch cutter, dipping cutter in flour before cutting each biscuit.
  6. Place biscuits on parchment-lined sheet pan. Place in refrigerator to rest for at least 15 minutes.
  7. Mix together egg and milk in small bowl, then brush onto biscuits. Bake 9–12 minutes or until golden brown.
  8. Remove biscuits from oven and brush with melted butter.
  • from Chef Shelley Cooper of TerraMae Appalachian Bistro, Chattanooga, Tennessee

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