Ingredients:

  • 2 cups (250g) all-purpose flour, plus more for dusting
  • 1 tablespoon (15g) baking powder
  • 1 teaspoon (5g) baking soda
  • 1 teaspoon (6g) salt
  • 1/2 cup (1 stick, 113g) unsalted butter, very cold, cut into 1/2-inch cubes
  • 1 cup (240ml) buttermilk, very cold
  • 2 tablespoons melted unsalted butter (optional)

Instructions:

  1. Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  3. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Alternatively, pulse the dry ingredients and butter in a food processor. Visual Cue: Look for pea-sized pieces of butter.
  4. Make a well in the center of the dry ingredients. Pour in the cold buttermilk and gently stir until just combined. Key Point: Do not overmix. The dough should be shaggy and slightly sticky.
  5. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick rectangle. Fold the dough in thirds, like a letter. Repeat this folding process 2-3 times. This creates layers for flakiness!
  6. Pat the dough to 3/4-inch thickness. Use a biscuit cutter (or a sharp knife) to cut out biscuits. Tip: Press straight down, don't twist the cutter.
  7. Place the biscuits onto the prepared baking sheet, close together for soft sides, or slightly spaced for crispier sides.
  8. Bake for 15-20 minutes, or until golden brown. Visual Cue: Tops should be nicely browned.
  9. Brush the tops of the warm biscuits with melted butter (if desired).
  10. Let cool slightly before serving.