Ingredients:

  • {'@type': 'QuantitativeValue', 'value': '2.5', 'unitCode': 'cup', 'unitText': 'cups'} All-purpose flour
  • {'@type': 'QuantitativeValue', 'value': '1', 'unitCode': 'tablespoon'} Granulated sugar
  • {'@type': 'QuantitativeValue', 'value': '1', 'unitCode': 'tablespoon'} Baking powder
  • {'@type': 'QuantitativeValue', 'value': '2', 'unitCode': 'teaspoon'} Kosher salt
  • {'@type': 'QuantitativeValue', 'value': '2', 'unitCode': 'cup', 'unitText': 'cups'} Buttermilk, cold
  • {'@type': 'QuantitativeValue', 'value': '6', 'unitCode': 'tablespoon'} Unsalted butter, melted

Instructions:

  1. Preheat your oven to 450°F (232°C). Place the 6 tablespoons of butter into a 9x9-inch metal or glass baking dish and set it in the oven for 2–3 minutes until the butter is completely melted and bubbling.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
  3. Pour the cold buttermilk into the dry ingredients. Using a silicone spatula, stir gently until a wet, shaggy dough forms, stopping as soon as the flour streaks disappear.
  4. Pour the dough directly into the center of the pool of melted butter in the baking dish. Use a spatula to gently spread the dough to the edges of the pan.
  5. Use a bench scraper or sharp knife to score the dough into a 3x3 grid, creating 9 equal squares.
  6. Bake for approximately 25 minutes until the top is golden brown and the edges are crispy.