2-1 High-Hat Buttermilk Biscuits

This recipe uses an easy-to-remember 1-2 formula—1 tablespoon sugar; 1 teaspoon each baking powder, baking soda and kosher salt; one stick of butter; 1 cup of buttermilk (though you may not need the entire amount); and 2 cups all-purpose flour. Do keep in mind that if you are using Morton coarse kosher salt, not Diamond Crystal, the amount should be cut back to ½ teaspoon, and if you are using table salt, scale it back to a scant ½ teaspoon. The consistency of the buttermilk affects how much the dough requires. Some brands are more fluid than others, so start by adding only ¾ cup, then fold in more 1 tablespoon at a time, until the dough holds together. The “high hats” on these biscuits are the tops that tip to the side because of the robust rise in the oven. There are two tricks to achieving the proper height: First, give the dough three sets of folds to create a layered structure. Second, make sure the dough is 1 to 1¼ inches thick—no thinner—when the rounds are stamped out. This recipe is easily scaled up.