- 3 cups all-purpose flour (or a combination of whole wheat & all-purpose flour)
- 1½ tsp Morton kosher salt or table salt (use 1 TBSP if using Diamond kosher)
- 1 tsp baking soda
- ¼ cup unsalted butter, cold and cut into small pieces
- 1⅓ cup – 1⅔ cup buttermilk, cold
- Preheat the oven to 450º F. Line a 4 or 5 quart dutch oven with parchment paper. You can also bake this on a sheet pan or in a skillet, but it will not rise quite as much as it will if you use an enclosed environment.
- In a large mixing bowl, whisk together the flour, salt, and baking soda until thoroughly combined. Add the pieces of cold butter into the bowl and use a pastry blender or a fork to cut the butter through the flour mixture.
- Add the buttermilk in slowly and use a rubber spatula to stir until a soft dough forms. You want the mixture to be a very soft dough that is almost on the verge of becoming a thick batter. Different varieties of flour are more absorbent than others, so this is why a range of liquid is listed.
- Once you have the desired consistency, transfer the dough into the prepared dutch oven and use the spatula to roughly shape it into a disk. Use a sharp knife, or a bench scraper, to score an X into the dough. You want to cut very deep, almost all the way to the bottom of the dough.
- Put the lid on the dutch oven and put it in the oven. Bake at 450º F for 35 minutes. Remove the lid of the dutch oven and bake for another 10-12 minutes until the top is a deep golden brown.
- Serve with butter and salt.
Amount Per Serving: CALORIES: 222
- If using self-rising flour, eliminate the sale and baking soda from the recipe.