Buttermilk Biscuits
Ingredients
- 2 cups (240 g) all-purpose flour
- 1 Tbsp baking powder
- ½ tsp baking soda
- 1 tsp fine salt
- 1 Tbsp granulated sugar (optional, for better browning)
- 6 Tbsp (85 g) cold unsalted butter, cut into small cubes
- ¾ cup + 2 Tbsp (210 ml) cold homemade buttermilk
- Optional: 1–2 Tbsp melted butter for brushing tops
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Add the cold butter cubes. Cut in with a pastry cutter or your fingertips until the mixture looks like coarse crumbs with some pea-sized pieces of butter remaining.
- Make a well in the center and pour in the cold homemade buttermilk. Stir gently with a fork just until the dough comes together — it will be shaggy and slightly sticky. Do not overmix.
- Turn the dough onto a lightly floured surface. Pat (don’t roll) into a 1-inch thick rectangle. Fold in half, pat again, fold again (do this 3–4 times total for flaky layers).
- Pat the dough to a final ¾–1 inch thickness. Cut with a 2½–3 inch biscuit cutter (press straight down — do not twist).
- Place biscuits close together on the baking sheet (touching helps them rise taller). Brush tops with melted butter if desired.
- Bake 12–15 minutes until golden brown on top. Cool on the sheet for 5 minutes.