Ingredients
2 cups (240 grams) all-purpose flour
1 tablespoon (14 grams) baking powder
1 1/4 teaspoon kosher salt
1/2 cup (1 stick, 113 grams) cold unsalted butter, cut into small pieces
3/4 cup-1 cup (175-240 mililiters) milk or buttermilk
Directions
1
Preheat the oven to 450 F (232 C).
2
In a large bowl, whisk together flour, baking powder, and salt together. If you want to add any herbs or spices you can add them here.
3
Add the pieces of cold butter and cut into the dry ingredients with a pastry cutter or fork until the consistency of coarse meal. If you want to add any cheeses or other add-ins you can stir them in here before adding the milk.
4
Add 3/4 cup of the milk and stir just until combined. You can use any milk you like or buttermilk if you want a tangy flavor. If the batter is very dry, add a little more milk until the consistency of a very thick batter. Do not over-mix. The batter will be quite lumpy.
5
Drop large mounds (about 1/4 cup each. I use a 2 oz scoop) onto a baking sheet. You can also use a cast iron skille that has been greased with butter.
6
Bake at 450 F (232 C) for 18-22 minutes until golden brown
7
Brush with melted butter if desired.
Notes
If you have self rising flour on hand you can substitute the ap flour, baking powder, and salt with 2 cups of self-rising flour.
If you only have salted butter you can use that and leave out the additional salt in the recipe.
Don't skimp on the butter flour mixing. It takes a while