Hot, sweet, buttery. Let’s not worry about what to call them (or that this picture looks like a mug shot). Let’s eat!
Who loves ya baby? Your family. First, you gave them Dutch Bunny, and now you’re going to give them Sunday morning biscuits. Not just any biscuits but biscuits brushed with melted butter and sprinkled with kosher salt. Yeah, now we’re talking. These come from the basement of Del Posto restaurant via Bon Appetit. I love the story of Rosa, the “linen lady” who was transferred to pastry duty in desperation and now practically runs the place. Go Rosa! She makes these for the staff so you know they’re full of love and goodness (and butter).
As a professional slacker I made slight modifications, in italics, which led to some pleasantly overbrowned and misshapen biscuits that my son christened biscookies. So here they are: biscuits, cookies, whatever. They’re just darned good, especially hot from the oven.
Ingredients
2 1/2 cups all-purpose flour
3/4 cup sugar
2 1/2 tsp baking powder
1 1/2 tsp kosher salt, plus more
1 cup (2 sticks) chilled unsalted butter, cut into pieces; plus 6 Tbsp. (3/4 stick), melted. Way too much. Half that for brushing on is plenty.
3/4 cup chilled buttermilk
Method
Preheat oven to 350°. Whisk flour, sugar, baking powder, and 1½ tsp. salt in a large bowl. Add chilled butter and toss to coat. Work butter into flour mixture with your fingers until mixture resembles coarse meal with several pea-size pieces of butter remaining.
Using a fork, gently mix in buttermilk, then gently knead just until dough comes together (do not overmix). Kneading was a sticky mess so I just stirred it up.
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. I just spooned them out like cookie dough.
Bake biscuits until golden brown, 25–30 minutes. Brush with melted butter and sprinkle with more salt. Serve warm.
