See Printable Recipe for a quick list.
1/4 cup (60 g) butter
I recommend generic unsalted butter because it’s cheap but good. I’ve used salted butter: I couldn’t tell and nobody noticed. You can pay more for butter, and maybe it will make an improvement.
4 cups (500 g) all-purpose flour
If you measure the flour with a cup, you should use the spoon-and-level method. It’s easier to weigh it. Gold Medal flour weighs 130 grams per cup, so weigh 520 grams if you use it.
1/4 cup (50 g) granulated sugar
2 teaspoons salt
Feel free to use kosher salt, sea salt, or pink Himalayan salt.
2 packets active dry yeast
If you buy bulk yeast, measure 1 tablespoon. You can use instant yeast without changing the recipe, but I’ve had more consistent results with this.
1-1/2 cups buttermilk
Buttermilk adds a little extra flavor, but you can use whole milk or even half-and-half in a pinch.
Just be sure it’s COLD!
1-1/2 cups (3 sticks) butter
2 tablespoons all-purpose flour
1 large egg
This is a local egg from the local market, only $1.99 for 18.
2 tablespoons buttermilk
Can use whole milk, half-and-half, or cream.