Ingredients:

  • 2 ½ cups (300g) all-purpose flour, plus more for dusting
  • 1 tablespoon (12g) baking powder
  • 1 teaspoon (5g) baking soda
  • 1 teaspoon (6g) salt
  • ½ cup (1 stick/113g) unsalted butter, very cold, cut into small cubes
  • 1 ¼ cups (300ml) buttermilk, cold
  • 2 tablespoons (30ml) melted butter, for brushing (optional)

Instructions:

  1. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  2. Cut in the cold butter using a pastry cutter or grate it using a box grater into the flour mixture. Work quickly to prevent the butter from melting. Aim for pea-sized pieces.
  3. Make a well in the center of the dry ingredients and pour in the cold buttermilk. Gently stir until just combined. Do not overmix! The dough will be shaggy.
  4. Turn the dough out onto a lightly floured surface. Gently pat the dough into a rectangle, about 1-inch thick. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.
  5. After chilling, turn the dough out onto a lightly floured surface. Gently roll or pat the dough into a rectangle about ½-inch thick. Fold the dough in thirds, like a letter. Rotate the dough 90 degrees and repeat the rolling and folding process 2-3 more times. This creates layers.
  6. Gently pat the dough to ½ inch thickness. Cut out biscuits using a biscuit cutter, pressing straight down (avoid twisting, which seals the edges and prevents rising). Re-roll scraps as needed.
  7. Place biscuits on a baking sheet lined with parchment paper. Brush the tops with melted butter (optional). Bake in a preheated oven at 450°F (232°C) for 15-20 minutes, or until golden brown on top.
  8. Let cool slightly before serving. Enjoy warm with butter, jam, or your favorite toppings.