Ingredients:

  • 315g (2 ½ cups) All-purpose flour
  • 15g (1 tbsp) Granulated sugar
  • 18g (1 tbsp + 1 tsp) Baking powder
  • 6g (1 tsp) Fine sea salt
  • 480ml (2 cups) Full-fat buttermilk, room temperature
  • 115g (1/2 cup) Salted butter, melted

Instructions:

  1. Preheat your oven to 450°F (232°C). Pour the 115g of melted butter into a 9x9-inch baking dish, ensuring it covers the entire bottom in an even layer. Note: This prevents the dough from sticking and ensures even browning.
  2. In a large mixing bowl, whisk together the 315g flour, 15g sugar, 18g baking powder, and 6g salt.
  3. Pour in the 480ml room temperature buttermilk.
  4. Stir gently with a spatula just until the flour streaks disappear. Note: Stop immediately when you see no more dry white patches; lumps are okay.
  5. Carefully spoon the dough into the center of the butter filled pan.
  6. Use a spatula to gently spread the dough toward the edges until the butter begins to creep up the sides.
  7. Use a knife or bench scraper to score the dough into a 3x3 grid, creating 9 squares.
  8. Bake for 20–25 minutes until the top is a deep golden brown and the butter has been absorbed.
  9. Let the pan sit for 5 minutes before serving so the remaining moisture settles into the crumb.