Eldhús elgs

Ingredients

• 1 cup (240 ml) buttermilk
• 8 tablespoons butter
• 2 cups (250 g) all-purpose flour, plus extra for the work surface
• 1 tablespoon sugar
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 3/4 teaspoon table salt

Instructions

1. Position an oven rack in the middle of the oven and preheat to 450?F (230?C).
2. Line a sheet pan with parchment paper or coat it with cooking spray.
3. Measure the buttermilk (1 C) and place it in the freezer for 10 minutes while preparing the remaining ingredients. Do not let it freeze.
4. Melt butter (8 TBS). Do not burn and stop short of browning.
5. In a large bowl, whisk together the flour (2 C), sugar (1 TBS), baking soda (1/2 tsp), baking powder (2 tsp), and salt (3/4 tsp).
6. Remove the chilled buttermilk from the freezer and combine it with the remaining melted butter.
7. Stir with a fork until the butter forms small clumps throughout the buttermilk.
8. Pour the buttermilk mixture into the dry ingredients.
9. Stir gently until the flour is incorporated and the dough pulls away from the sides of the bowl. The dough should be stiff rather than wet. Add extra flour 1 tablespoon at a time if necessary.
10. Flour a work surface and turn the dough out onto it.
11. Turn the dough to coat it lightly with flour, then knead for about 30 seconds.
12. Pat the dough into a 6-inch square approximately 1 1/2 to 2 inches thick.
13. Cut biscuits into 2-inch squares and place them on the prepared sheet pan.
14. Arrange the biscuits approximately 1 1/2 inches apart on the sheet pan.
15. Bake for 8-18 minutes, checking after 8 minutes, until the tops are crisp and golden brown.
16. Brush the tops of the hot biscuits with butter and serve warm.