- 2 cups cake flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 stick cold unsalted butter, cubed, plus 2 tablespoons melted
- 1 cup buttermilk
Combine the cake flour, sugar, baking powder and salt in a mixing bowl and whisk to blend.
Cut the cold butter into the flour mixture using a pastry blender or your fingers, leaving some pea-sized pieces.
Add the buttermilk and stir gently until just combined. Do not overmix.
Preheat the oven to 400°F and position a rack in the upper third of the oven. Brush a baking sheet with some of the melted butter.
Using an ice cream scoop (or other scoop measuring about 1/3 cup), portion the biscuit dough into 8 scoops onto the buttered baking sheet. Brush the tops of the biscuits with the remaining melted butter.
Transfer to the freezer for 20 minutes.
Remove the biscuits from the freezer and bake until lightly golden and cooked through, 20 to 22 minutes.
Serve hot, with jam and butter if desired.
Cook's note: These bisuits may be frozen for up to several weeks before baking. Simply portion the dough onto parchment lined baking sheets and freeze until frozen solid. Then store the paper sheets in an airtight plastic bag until you are ready to bake the biscuits. They can be baked from frozen whenever you are ready, simply put them onto butter-brushed baking sheet and brush the tops with melted butter.
If they are frozen longer than 20 minutes, however, the cook time will need to be adjusted slightly.