Ingredients (~16-20 biscuits)
- 5 cups all-purpose flour
- 4 tsp (1 Tbsp + 1 tsp) baking powder
- 1/2 tsp baking soda
- 3 1/2 tsp sugar
- 1 1/4 tsp salt
- 1 cup (2 sticks) cold unsalted butter, cubed
- 2 cups cold buttermilk
Make the Biscuit Dough
Preheat your oven to 425°F. Line a large baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
Add the cold cubed butter to the flour mixture. Use a pastry cutter, two forks, or your fingertips to quickly cut the butter into the flour. Keep working until the mixture looks like coarse crumbs with some pea-sized butter chunks remaining.
Pour in the cold buttermilk and stir with a fork until a shaggy, messy dough just comes together. Do not overmix.
Fold and Cut the Biscuits
Turn the shaggy dough out onto a lightly floured work surface. Gently knead it just 2-3 times so it holds together.
Pat the dough into a 1-inch thick rectangle. Fold the dough over on itself in thirds, like a letter. This folding process is what creates the flaky layers.
Pat the dough out again to a 1-inch thickness. Use a 2.5 or 3-inch round biscuit cutter to cut out your biscuits. Press the cutter straight down and pull it straight up – do not twist it. Twisting the cutter seals the edges and prevents the biscuits from rising.
Gently re-roll the scraps once and cut the remaining biscuits. Place them on the prepared baking sheet.
You can brush the tops with a little more buttermilk for a golden-brown finish. Chilling the cut biscuits in the fridge for 15 minutes before baking will also help them rise.
Bake for ~10-12 minutes, or until golden brown. Serve warm.
Buttermilk Biscuits
Ingredients
- 5 cups all-purpose flour
- 4 tsp baking powder 1 Tbsp + 1 tsp
- 1/2 tsp baking soda
- 3 1/2 tsp sugar
- 1 1/4 tsp salt
- 1 cup cold unsalted butter 2 sticks, cubed
- 2 cups cold buttermilk
Instructions
- Whisk flour, baking powder, baking soda, sugar, and salt in a large bowl.
- Cut cold butter into flour mixture until it resembles coarse crumbs.
- Stir in cold buttermilk until just combined.
- Turn dough onto floured surface and knead gently 2-3 times.
- Pat dough into 1-inch thick rectangle and fold in thirds.
- Roll out again and cut biscuits using straight up-and-down motion with cutter.
- Place biscuits on parchment-lined baking sheet.
- Optionally brush tops with buttermilk and chill for 15 minutes.
- Bake at 425°F for 10-12 minutes until golden brown.
- Serve warm.
