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Brown Sugar Biscuits
Buttery, flaky, and rising to towering heights—these biscuits are begging your to slather them with jam, fill them with runny eggs, or just scarf them unadorned.
Ingredients
- 2 cups all purpose flour (280 grams)
- 1 tbsp baking powder
- 1 tsp salt
- 2 tbsp brown sugar
- 6 tbsp butter, cold
- 2 eggs
- ⅔ cup buttermilk
Instructions
- Preheat oven to 425℉.
- Sift together the flour, baking powder, salt, and brown sugar in a bowl. Pop it in the freezer for 10 minutes.
- Meanwhile, cut the butter into 1/2-inch cubes. Pop in the freezer for 5 minutes.
- Take butter and flour mix out of the freezer and use your fingers to cut the butter into the flour. You're looking for a consistency like fine cornmeal with pea and walnut-sized chunks scattered throughout.
- Beat the eggs and buttermilk together and drizzle over the flour mix. Use a spoon to mix until just combined. The dough will be quite crumbly.
- Flour a work surface and dump the dough out. Use a bench scraper (or a chef's knife or just your hands) to gently bring the dough together by pressing or patting the sides and the top until you have a rectangle about 1/2-inch thick that holds its shape. Use a sharp knife to cut the rectangle into 12 squares.
- Transfer the square to a lined baking sheet and pop them in the freezer one last time for about 10 minutes.
- Brush the tops with a little buttermilk, sprinkle with some flaky salt, and bake for about 12 minutes.
