Sonoma County Chef Shares Dad-Approved Recipes for Father's Day

This recipe requires a food processor. Make sure to freeze the cubed butter the day before. If you don’t have a food processor, freeze the butter whole, then grate it to create a crumb texture and blend it together by hand. It’s important to keep the butter as cold as possible while working with it.

From Americana Restaurant - Santa Rosa
chef/owner Ryan Ramey of Americana in Santa Rosa and Estero Cafe in Valley Ford

8 ounces butter, diced into ½-inch cubes

1 pound all-purpose flour (about 4 cups), preferably organic from Giusto’s

2 tablespoons baking powder

1 tablespoon organic raw sugar

2 teaspoons sea salt

8 ounces buttermilk, preferably Clover

2 ounces butter, melted and set aside

Directions at pressdemocrat.com

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