Prep Time: 10 minutes | Cook Time: 55 minutes
- 4 cups flour
- 1 tbs sugar
- 1 tsp baking soda
- 1 tsp salt
- 3 tbs chilled butter, diced
- 1 1/2 cup buttermilk (You may need up to 2 cups to get the right texture)
Preheat the oven to 375 F and prepare a baking sheet by lining with parchment paper.
In a large mixing bowl, or bowl of a stand mixer, whisk together flour, sugar, baking soda, and salt. Add butter and mix until broken into the flour in roughly pea-sized pieces.
Switching to a dough hook or paddle attachment, add the buttermilk starting with 1 1/2 cup. You want the dough to be soft and sticky, so add more buttermilk, a splash at a time, if the dough isn't sticky.
Turn the dough out onto a lightly floured surface and shape into a ball, kneading lightly. Score the top with an X.
Transfer to the baking sheet and bake until it passes the toothpick test, about 45 to 55 minutes. The tell tale sign it's done is if you tap the bottom of the loaf and it sounds hollow.
Let cook on a baking rack at least 20 minutes, but it's easier to cut the longer it sits. Serve warm or toasted. This bread dries out somewhat quickly, so it's best enjoyed within one or two days.
Traditional versions of this recipe keep it simple with only four ingredients: flour, baking soda, salt, and buttermilk. We like ours a little more tender and mild tasting, hence the butter and sugar.