Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon granulated sugar (optional)
- ½ cup (1 stick) cold unsalted butter, cut into small cubes
- ¾ to 1 cup cold buttermilk, plus extra for brushing
Instructions
- Preheat and Prep: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and promote even browning.
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar if using. This ensures even distribution of leavening agents.
- Cut in the Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Add Buttermilk: Make a well in the center and pour in ¾ cup of the cold buttermilk. Stir gently with a fork or wooden spoon until the dough begins to come together. If it feels too dry, gradually add more buttermilk—just enough for the dough to hold together.
- Shape the Dough: Turn the dough onto a floured surface. Pat it into a 1-inch thick rectangle using your hands—no rolling pin needed.
- Fold for Layers: Fold the dough in half, then pat it out again. Repeat the folding and patting process 2 to 3 times to build layers.
- Cut the Biscuits: Using a floured 2.5-inch biscuit cutter, cut out the biscuits and place them close together on the prepared baking sheet.
- Brush and Bake: Lightly brush the tops with buttermilk. Bake for 12–15 minutes or until the biscuits are puffed and golden brown on top.
- Serve Warm: Let them cool slightly before serving. Enjoy with butter, jam, or your favorite toppings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes