https://www.livewellbakeoften.com/easy-buttermilk-biscuits/
- 2 cups (250 grams) all-purpose flour, spooned & leveled
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons sugar
- 1 teaspoon salt
- 6 tablespoons (85 grams) cold unsalted butter, cubed
- 3/4 cup (180 ml) cold buttermilk, plus more for the tops of the biscuits
- Preheat oven to 230°.
- Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well combined.
- Add the in the cubed cold butter and cut into the dry ingredients using a pastry cutter (you may also use a food processor for this step) until you have small pea sized pieces of butter.
- Pour the cold buttermilk into the mixture and gently work it together until the dough starts to come together.
- Scoop the dough onto a lightly floured surface and gently work it together with your hands.
- Pat the dough into a rectangle and fold it in thirds. Turn the dough, gather any crumbs, and flatten back into a rectangle.
- Repeat this process two more times.
- Place the dough onto a lightly floured surface and pat it down into a 1/2-inch thick rectangle (make sure to measure!).
- Using a floured 2.5-inch biscuit cutter, cut out the biscuits.
- Continue to gather any scrap pieces of dough, patting it back down to 1/2-inch thickness, and cutting it until you have 12 biscuits.
- I suggest trying to get as many as you can the first time, as you continue to work the dough the biscuits won't be quite as good.
- Arrange the biscuits on the baking sheet touching each other.
- Brush the top of each biscuit with a little bit of buttermilk.
- Bake at for about 15-17 minutes or until lightly golden brown.
- Remove from the oven and brush with melted butter if desired.
- Allow to cool for a few minutes, serve, and enjoy!