½cup(113 g or 1 stick) unsalted butter, melted and cooled
1cup(240 ml) buttermilk, cold
Butter and jam for serving
Instructions
Preheat oven to 425° F. Line a baking sheet with parchment paper and set aside.
In a large bowl, whisk together the flour, baking powder, baking soda and salt.
In a separate bowl, stir cold buttermilk and melted butter. Pour the wet ingredients in the bowl of dry ingredients and mix just until combined. The dough will be dry in some places and wet in others. Work quickly so the dough stays cold.
Using an ice cream scoop (or a large spoon), scoop biscuits onto prepared baking sheet, spacing them apart 1 to 2 inches.
Bake biscuits at 425° F for 15 minutes or until the edges start to turn golden. Allow biscuits to cool on the pan for 5 minutes before transferring to a wire rack to cool for another 5 minutes. Serve warm with butter and jam.
Notes
Buttermilk substitute: Place 1 tablespoons white distilled vinegar (or fresh lemon juice) in a liquid measuring cup. Add cold milk and fill to the 1 cup measuring mark. Stir and let the mixture sit for 5 minutes before using in the recipe.Store biscuits in an airtight container for up to 3 days. Biscuits are best when eaten the day they are baked.Biscuits may be frozen after they have cooled completely. Store in an airtight container or freezer bag for up to 1 month.