Yield: 8 large biscuits
8 tablespoons cold unsalted butter, grated and kept chilled
1 1/2 cups flour
1 3/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup cold buttermilk, plus more as needed
Stir in 2 tablespoons of chopped fresh jalapeno and/or 2 tablespoons chopped onion (that has been sauteed until transparent) after adding the buttermilk
1 tablespoon butter, melted
½ teaspoon grated garlic
Heat oven to 400° F.
Line a baking sheet with parchment paper.
Sift the flour, baking powder and salt together, twice.
Scatter the very cold grated butter across the top of the flour mixture.
Use a pastry blender to cut the butter into the flour until the mixture looks like coarse crumbs.
Gently stir the buttermilk into the flour mixture with a fork until the dough begins to pull away from the bowl and there are not any dry sections of flour. Do not over stir. Twelve to 15 strokes should be enough. If necessary, add more buttermilk by the tablespoon.
Drop mounds of dough onto the prepared baking sheet to make 8, evenly sized biscuits. The biscuits should be at least an inch apart.
Allow the dough to rest for 15 minutes.
Bake for between 10 to 15 minutes. When done, the biscuits will have puffed up and begun to turn a golden brown on top.
While the biscuits are baking, melt the remaining butter. Add garlic and keep warm.
When the biscuits are out of the oven, strain the butter and garlic, discard solids.
Brush the strained butter over the top of the biscuits.
Plate and serve warm.