Tender, flaky buttermilk biscuits with a buttery texture and golden crust, perfect for breakfast or sides.
# What You’ll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - ½ teaspoon baking soda
04 - 1 teaspoon fine sea salt
05 - 1 tablespoon granulated sugar
→ Fats
06 - ½ cup unsalted butter, cold and cubed
→ Liquids
07 - ¾ cup cold buttermilk, plus extra for brushing
# Directions:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar until evenly mixed.
03 - Add cold cubed butter to the dry mixture. Using a pastry cutter or fingertips, work the butter into the flour until the texture resembles coarse crumbs with some pea-sized pieces remaining.
04 - Create a well in the center of the mixture and pour in cold buttermilk. Stir gently with a fork until just combined, taking care not to overmix.
05 - Turn dough onto a lightly floured surface. Pat it into a ½-inch thick rectangle. Fold the dough in half and gently pat it out again. Repeat this fold-and-pat process two more times to develop layers.
06 - Pat the dough to a final thickness of 1 inch. Using a 2½-inch round cutter, press straight down to cut biscuits without twisting. Gather scraps and repeat as needed.
07 - Place biscuits close together on the prepared baking sheet. Lightly brush the tops with buttermilk.
08 - Bake for 13 to 15 minutes until biscuits are tall and golden brown.
09 - Allow biscuits to cool briefly before serving warm.
