Homemade Biscuits

Ingredients

• 3 1/2 cups all-purpose flour (more for dusting)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons kosher salt (more for topping)
• 2 teaspoons granulated sugar
• 1 cup unsalted butter (plus 2 tablespoons for brushing)
• 1 cup buttermilk (plus 2 tablespoons, chilled)

Instructions

1. 1

   Heat the Oven - Adjust the oven rack to the lower-middle position. Preheat to 450°F (232°C).

2. 2

   Mix the Dry Ingredients - In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.

3. 3

   Add the Butter - Cut 1 cup of butter into 1⁄8-inch thick pieces. Add a few butter slices at a time into the flour mixture and toss to coat.

4. 4

   Cut in the Butter - Squeeze each slice of butter between a floured thumb and pointer finger, pressing and breaking the butter off into flat, nickel-sized pieces. Repeat the process with the remaining butter then toss to combine. Freeze the mixture in the bowl until chilled, 15 minutes.

5. 5

   Add the Buttermilk - Gradually add 1 cup buttermilk into the chilled flour mixture, stirring with a fork until incorporated.

6. 6

   Knead the Dough - Knead the biscuit mixture in the bowl a few times until a shaggy dough forms; it will look slightly dry. If needed, add an extra 1 to 2 tablespoons of buttermilk so that most of the flour is hydrated and can be kneaded into the dough.

7. 7

   Flatten the Dough - Lightly dust a working surface with the flour. Place the mixture onto the floured surface and shape and press with hands until combined into a 1-inch thick square, about 8 x 8 inches, the dough will not be sticky.

8. 8

   Cut and Stack - Cut the dough into 4 even-shaped squares and stack them as evenly as possible on top of each other.

9. 9

   Roll - Lightly flour a rolling pin and roll the dough out into a 1-inch thick square, 8 x 8 inches.

10. 10

    Cut into Biscuits - Leave about a 1⁄4-inch border along the edges when cutting the biscuits to give even layers. Using a 2 1⁄2-inch floured biscuit cutter, press straight down into the dough, without turning.

11. 11

    Chill the Biscuits - Transfer to a parchment paper–lined sheet pan and repeat with the remaining dough. Refrigerate the biscuits for 30 minutes before baking.

12. 12

    Bake - Transfer the biscuits to a new parchment paper–lined sheet pan. Make sure that they are at least 1 inch apart. Melt 2 tablespoons of butter then brush the tops of each biscuit and sprinkle with salt. Bake until golden brown, 10 to 11 minutes.

13. 13

    Cool - Let the biscuits cool for 5 to 10 minutes before serving. Transfer to a wire wrack if not serving immediately.