Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon granulated sugar (optional, for a slight sweetness)
- 6 tablespoons cold unsalted butter, cubed
- 3/4 cup cold buttermilk (plus extra for brushing)
Instructions
- Preheat the oven:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Mix the dry ingredients:
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar (if using).
- Cut in the butter:
- Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter.
- Add the buttermilk:
- Pour the cold buttermilk into the mixture. Stir gently with a fork until the dough just comes together. Be careful not to overmix.
- Knead the dough:
- Turn the dough out onto a floured surface. Gently pat it into a rectangle about 1/2 inch thick. Fold it over itself 2–3 times to create layers. Pat it back into a 1/2-inch-thick rectangle.
- Cut the biscuits:
- Use a 2- to 3-inch round biscuit cutter to cut out biscuits. Press straight down without twisting for even rising. Re-roll scraps gently and cut additional biscuits.
- Bake:
- Place the biscuits on the prepared baking sheet, about 1 inch apart. Brush the tops lightly with buttermilk for a golden finish.
- Bake and cool:
- Bake for 12–15 minutes, or until the tops are golden brown. Remove from the oven and let cool slightly before serving.
Tips
- For extra flaky biscuits, make sure all ingredients, especially the butter and buttermilk, are very cold.
- Serve warm with butter, jam, or honey!
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