Ingredients:

  • 2.25 cups all purpose flour
  • 2 tsp granulated sugar
  • 1 cup cold buttermilk
  • 0.5 cup unsalted butter, melted and cooled
  • 2 tbsp salted butter, melted
  • 1 pinch flaky sea salt

Instructions:

  1. Preheat the oven. Set it to 450°F (230°C). Note: A hot oven is non negotiable for the initial steam burst.
  2. Whisk dry ingredients. Combine the 2.25 cups flour and 2 tsp sugar in your chilled bowl.
  3. Prepare the fat. Melt the 0.5 cup unsalted butter and let it cool until it's just lukewarm but still liquid.
  4. Combine liquids. Pour the cold buttermilk into the cooled butter. Watch for the butter to form small clumps—this is exactly what you want!
  5. Fold gently. Pour the liquid mixture into the flour. Use a spatula to fold until just combined. Note: The dough should look shaggy and slightly wet.
  6. Turn out the dough. Place it on a lightly floured surface and pat it into a rectangle about 1 inch thick.
  7. Cut the rounds. Press your cutter straight down into the dough. Shatter proof tip: Do not twist the cutter.
  8. Arrange and bake. Place the rounds on the parchment lined sheet so they are just barely touching. Bake for 12 minutes until the tops are golden and the aroma fills the room.
  9. The finishing touch. Brush with the 2 tbsp melted salted butter immediately upon removal from the oven.
  10. Rest. Let them sit for 2 minutes so the internal steam settles.