Ingredients:

  • 2 cups All-purpose flour
  • 1 tbsp Baking powder
  • 0.5 tsp Baking soda
  • 1 tsp Sea salt
  • 1 tsp Granulated sugar
  • 1 cup Low-fat buttermilk
  • 0.25 cup Unsalted butter, melted and cooled
  • 2 tbsp Plain Greek yogurt
  • 1 tbsp Unsalted butter, melted (for topping)
  • 1 pinch Flaky sea salt

Instructions:

  1. Heat the oven. Set your rack to the middle position and preheat to 450°F (230°C). Note: This high heat is vital for creating that initial steam driven rise.
  2. In a large bowl, whisk together 2 cups flour, 1 tbsp baking powder, 0.5 tsp baking soda, 1 tsp salt, and 1 tsp sugar.
  3. In a separate measuring jug, combine 1 cup cold buttermilk, 2 tbsp yogurt, and 0.25 cup melted (and cooled!) butter.
  4. Pour the wet mix into the dry. Use a spatula to fold gently until just combined and no dry streaks remain. Note: Overmixing will lead to tough, bread like biscuits.
  5. Drop 12 equal mounds of dough onto a parchment lined tray, leaving about 2 inches between each.
  6. Slide into the oven and bake for 12 minutes until the tops are golden and the edges are firm.
  7. Immediately brush the hot tops with 1 tbsp melted butter and sprinkle with a pinch of flaky salt.
  8. Allow them to sit on the tray for 2 minutes to let the crumb set before eating.