1tablespoongranulated sugarreduce to 1 teaspoon for savory recipes
1teaspoonsalt
4ounces(1/2 cup) buttermilk, plus 2 tablespoonscold
Instructions
Cut the butter into 1/2-inch cubes. Keep the cubed butter and buttermilk in the fridge until ready to use. (see note #1)
In a bowl, whisk together the flour, sugar, and salt.
Add the cold butter. Using your hands, toss the cubes in the flour. Then, using your thumbs against the side of your index fingers, press the butter into planks. Continue working until all of the butter has been pressed and you have pieces of butter ranging from pea size to walnut half size. (see note #2)
Add 1/2 cup of cold buttermilk and, using your hands, toss to coat the butter-flour mixture. If the dough easily clumps together when pinched, there is enough moisture. However, if the dough crumbles and falls apart, add more buttermilk 1 teaspoon at a time. (see note #3)
Dump the dough onto your work surface and press it together. Fold the dough over itself 2 to 3 times then shape it into a ball.
Cut the dough ball in half. Wrap each half in plastic wrap. Chill in the fridge for at least 1 hour before using. (see note #4)
Notes
It is important that you keep the ingredients cold. If you are working in a warm kitchen, consider chilling the flour and the bowl as well.
While you can use a food processor or pastry cutter, these methods will almost certainly result in butter pieces that are too small. For the best results, I highly recommend using your hands.
If you weighed your flour, you likely only need 1/2 cup of buttermilk. However, if you measured the flour, you almost certainly have more than 12 ounces and will likely need the additional buttermilk.
The dough can be kept in the fridge for up to 3 days before using it. You can also freeze the dough for up to 3 months.