Buttermilk Biscuits

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1 tsp sugar
• 6 tbsp cold butter, cubed
• 3/4 cup cold buttermilk

Method

1. Whisk flour, baking powder, baking soda, salt, sugar.

2. Cut in cold butter with a pastry cutter or fingers until pea-sized crumbs remain.

3. Add buttermilk. Stir until just combined (shaggy dough).

4. Pat to 1-inch thick on floured surface. Fold in thirds (like a letter). Pat out again. Repeat once.

5. Cut with a 2.5-inch biscuit cutter (press straight down — don't twist). Place touching on a sheet pan.

6. Bake 425°F for 12–15 min until tall and golden.

What You're Practicing

• Cold butter is essential — it creates steam pockets that make the biscuits flaky.
• The fold-and-pat creates layers (same concept as puff pastry, simplified).
• Don't twist the cutter — it seals the edges and prevents rising.