A few months ago, I made these little biscuits.
We ate them with How Sweet Eats' chicken meatball soup, and the next morning I ate them with American Spoon Sour Cherry Spoon Fruit, alongside my coffee. That spoon fruit is a delicious, tart treat. It's made in Michigan and would be an excellent stocking stuffer for
- 2½ cups all-purpose flour
- ¾ cup sugar
- 2½ teaspoons baking powder
- 1½ teaspoons kosher salt, plus more
- 1 cup (2 sticks) chilled unsalted butter, cut into pieces; plus 6 Tbsp. (¾ stick), melted
- ¾ cup chilled buttermilk
Using a fork, gently mix in buttermilk, then gently knead just until dough comes together (do not overmix).
Pinch off pieces of dough and gently roll into 1” balls; place on 2 parchment-lined baking sheets, spacing 2” apart (you should have about 24). If butter softens too much while you are working, chill dough until firm before baking, 15–20 minutes.
Bake biscuits until golden brown, 25–30 minutes. Brush with melted butter and sprinkle with more salt. Serve warm.