Source: Chef Robert Childers – House of Blues, Chicago, Illinois
2 cups all-purpose flour
1 tablespoon granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
10 tablespoons (1-1/4 sticks) unsalted butter, cut into small pieces and chilled
2/3 cup plus 1 tablespoon buttermilk
Preheat the oven to 375 degrees F.
In a large bowl, sift together the flour, sugar, baking powder, and salt. Work the butter into the flour with a pastry cutter or your fingertips, until it resembles coarse meal. Pour in the buttermilk and mix with a fork until the buttermilk has just been incorporated. Gently knead the dough, in the bowl, a few times to bring the dough together. Divide the dough into 6 equal balls and gently press each ball into 1/2-inch thick disks.
Place the biscuits on a baking sheet and bake for 20 to 25 minutes, or until a toothpick inserted in the center of a biscuit comes out clean. Allow the biscuits to cool on a rack for 10 minutes. Serve warm.
Servings: 6