Fluffy Buttermilk Biscuits

Ingredients

• 2 1/2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp kosher salt
• 1 tbsp granulated sugar
• 1/2 cup cold unsalted butter, cubed
• 1 cup cold buttermilk, plus more if needed
• 2 tbsp melted butter, for brushing

Instructions

1. 1

   Preheat oven to 425°F. Line a baking sheet with parchment paper.

2. 2

   In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.

3. 3

   Add the cold cubed butter to the flour mixture. Use a pastry cutter, fork, or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

4. 4

   Pour in the cold buttermilk and gently stir until the dough just comes together. The dough should be slightly shaggy, not smooth. If it feels too dry, add 1 tablespoon of buttermilk at a time until it holds together.

5. 5

   Turn the dough onto a lightly floured surface. Gently pat it into a rectangle. Fold the dough in half, pat it down, and repeat 3–4 times. This creates flaky layers without overworking the dough.

6. 6

   Pat the dough to about ¾ to 1 inch thick. Use a biscuit cutter or round glass to cut biscuits. Press straight down without twisting so the biscuits rise evenly.

7. 7

   Place biscuits close together on the prepared baking sheet for soft sides, or spaced apart for crispier edges. Bake for 12–15 minutes, or until tall and golden brown.

8. 8

   Brush warm biscuits with melted butter and serve immediately.