The Weeknight Table

Baking Aisle ☐ All-purpose flour – 2½ cups ☐ Baking powder – 1 tablespoon ☐ Granulated sugar – 1½ teaspoons ☐ Kosher salt – 1 teaspoon

Dairy ☐ Buttermilk – 1½ cups ☐ Heavy cream – ½ cup ☐ Unsalted butter – 1 stick (½ cup)

Optional ☐ Flaky salt – for finishing

Preheat the oven to 450°F. In a large bowl, combine the flour, baking powder, sugar, and salt. Add the butter and work it into the dry ingredients until the mixture looks shaggy and uneven, with small pieces of butter throughout.

Pour in the buttermilk and mix just until a very sticky dough forms—this texture is intentional. Lightly flour your work surface and sprinkle the dough with a bit of bench flour, gently folding and incorporating it until the dough reaches a soft, workable consistency without becoming tight.

Roll the dough out and cut the biscuits using a round cutter. Arrange them snugly in a baking dish. Pour the melted butter and heavy cream over and around the biscuits, allowing them to settle and “swim” in the fat.

Bake until the biscuits are tall, golden brown, and bubbling at the edges. Serve hot while the butter and cream are still sizzling.