 | | Directions |
- Preheat the oven to 400° F.
- Whisk the flour, cake flour, sugar, baking soda, cream of tartar, and salt together in a large bowl.
- Cut 2 tablespoons of butter into small pieces and add to the flour mixture. Use your hands to work the butter into the flour until it is well incorporated.
- Create a well in the middle of the flour mixture and add 1 1/2 cups of the buttermilk. Use a fork and begin to mix the flour into the buttermilk; continue until all mixed together.
- Add the remaining buttermilk one tablespoon at a time until a dough is formed.
- Place the dough on a floured surface and pat into a 6-inch rounded loaf.
- Place in an 8-inch stoneware baking dish or cast-iron skillet. Cut an "X", 5-inches long and about 3/4 inch deep, in the top of the loaf with a sharp knife.
- Place in the preheated oven and bake for 38 to 40 minutes.
- Remove from the oven and brush the top with 1 tablespoon of melted butter.
- Cool slightly and slice. Serve warm.
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Prep Time: 30 minutes
Cook Time: 40 minutes
Container: 8-inch Stoneware baking dish or cast-iron skillet
Servings: 12
|  | | Ingredients | | - | | 3 cups flour |
| - | | 1 cup cake flour |
| - | | 2 tablespoons sugar |
| - | | 1 1/2 teaspoons baking soda |
| - | | 1 1/2 teaspoons cream of tartar |
| - | | 1 1/2 teaspoons salt |
| - | | 2 tablespoons butter, cold |
| - | | 1 3/4 cups buttermilk |
| - | | 1 tablespoon butter, melted |
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