Description

There is a strange phenomenon surrounding two-word recipe titles in that the simplicity somehow results in the most delicious marriage of textures and flavors: milk and cookies, spaghetti and meatballs, and of course, biscuits and gravy.

Directions

1. Gather the ingredients.
2. Preheat the oven to 450 F. Line a rimmed baking sheet with parchment paper and set aside.
3. Whisk together the flour and sugar in a large bowl. Grate the frozen butter into the flour mixture using the large holes of a box grater.
4. Toss to coat the butter in flour, then gently use your fingertips to pinch and rub the butter into the flour mixture until the butter is evenly distributed and is the size of small beads.
5. Stir in the buttermilk until evenly moistened and the dough is shaggy.
6. Turn out the dough onto a well-floured surface and knead until it comes together, about 5-8 kneads. Dust the top of the dough with additional flour, and roll out to 1/2-inch thick.
7. Using a bench scraper, fold the dough in half over itself, then roll out again to 1/2-inch thickness. Fold in half one more time, and roll to 3/4-inch thickness.
8. Using a 2 1/2-inch round cutter, cut out 12 dough circles, re-rolling the dough scraps once (do not twist the cutter). Transfer the dough circles to the prepared baking sheet.
9. Bake in the preheated oven until the biscuits are golden brown, 12 to 15 minutes. Remove the biscuits from the oven and immediately brush the tops of the biscuits with the melted butter. Let cool on the baking sheets slightly, 3 to 5 minutes.