Buttermilk Biscuits

Directions

• Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
• In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar (if using).
• Add the cold, diced butter to the dry mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
• Make a well in the center of the dry mixture and pour in the cold buttermilk. Gently stir with a fork or spatula until the dough just comes together. Do not overmix; the dough should be slightly sticky.
• Turn the dough onto a lightly floured surface. Gently pat it into a rectangle about 1-inch thick. Fold the dough in half and pat it out again. Repeat this folding process 2–3 times to create flaky layers.
• Pat the dough to about 1-inch thickness. Use a 2.5-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting (twisting can seal the edges and prevent rising). Gather the scraps and repeat until all the dough is used.
• Place the biscuits on the prepared baking sheet, close together for softer sides or spaced apart for crispier edges. Brush the tops with buttermilk for a golden finish.
• Bake in the preheated oven for 12–15 minutes, or until the biscuits are puffed and golden brown on top.
• Remove from the oven and let cool slightly. Serve warm with butter, jam, or honey.