Ingredients
Scale
- 2 cups all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons sugar
- 1 teaspoon salt
- 6 tablespoons unsalted butter, cold and cubed
- 3/4 cup buttermilk, cold
- 2 tablespoons melted butter, for brushing (optional)
Instructions
- Preheat the Oven:
- Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients:
- In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
- Add Butter:
- Add the cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Incorporate Buttermilk:
- Make a well in the center of the flour mixture and pour in the cold buttermilk. Gently mix with a fork, gradually drawing the dry ingredients into the buttermilk until just combined. The dough should be tacky but not overly wet.
- Shape the Dough:
- Turn the dough out onto a floured surface. Gently pat it into a rectangle about 1-inch thick. Fold it in thirds like a letter, then pat down again to about 1-inch thick. Repeat this process once more. This helps create layers.
- Cut Out Biscuits:
- Using a round cutter (about 2.5 inches in diameter), press straight down to cut out biscuits. Do not twist the cutter. Re-form the scrap dough to cut out more biscuits.
- Bake:
- Place the biscuits on the prepared baking sheet, spaced about 2 inches apart. If desired, brush the tops with melted butter for a golden finish. Bake for 12-15 minutes or until the tops are golden brown.
- Cool and Serve:
- Remove the biscuits from the oven and let them cool slightly on the pan. Serve warm.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
