Ingredients:

  • 2 ½ cups (312g/11 oz) all-purpose flour, plus more for dusting
  • 1 tablespoon baking powder (15ml)
  • 1 teaspoon baking soda (5ml)
  • 1 teaspoon salt (5ml)
  • ½ cup (1 stick) (113g/4 oz) unsalted butter, very cold, cut into small cubes
  • 1 ¼ cups (300ml/10 oz) cold buttermilk
  • 2 tablespoons (30ml/1 oz) melted butter, unsalted (Optional)

Instructions:

  1. Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  3. Cut the cold butter into the dry ingredients using a pastry blender or food processor until the mixture resembles coarse crumbs. Visual Cue: You should still see some pea-sized pieces of butter.
  4. Gradually add the cold buttermilk, mixing gently until just combined. Important: Do not overmix! The dough will be shaggy.
  5. Turn the dough out onto a lightly floured surface. Gently pat the dough into a ¾-inch thick rectangle.
  6. Fold the dough in thirds, like a business letter. Gently pat back into a ¾-inch thick rectangle. Repeat this folding process 2-3 times. This creates layers for extra flakiness.
  7. Using a 2 ½-inch biscuit cutter, cut out biscuits. Press straight down; do not twist. Twisting seals the edges and prevents rising.
  8. Place biscuits onto the prepared baking sheet, close together (but not touching) for soft sides, or slightly further apart for crispy sides.
  9. Bake for 15-20 minutes, or until golden brown.
  10. Brush the tops of the hot biscuits with melted butter for extra richness and shine (Optional).
  11. Serve warm and enjoy!