2 cups all-purpose flour, plus more for dusting
1 tablespoon baking powder
1/4 teaspoon baking soda
1 teaspoon granulated sugar
3/4 teaspoon salt
1/2 cup unsalted butter, cold and cut into small cubes
3/4 cup buttermilk, cold
Preheat the Oven: Preheat your oven to 450°F (230°C). Position a rack in the middle of the oven.
Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
Add Butter: Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until it resembles coarse crumbs. It’s okay if some larger pieces of butter remain; this will make the biscuits flaky.
Buttermilk: Make a well in the center of the flour mixture and pour in the cold buttermilk. Stir just until the dough comes together. The dough will be sticky.
Knead and Fold: Turn the dough out onto a floured surface and gently knead it a few times. Fold the dough over itself 3 or 4 times to create layers, which will help achieve flaky biscuits.
Cutting Biscuits: Roll the dough out to about 1-inch thick. Using a round biscuit cutter, cut out biscuits from the dough. Try not to twist the cutter as this can seal the edges and prevent the biscuits from rising.
Baking: Place the biscuits on a baking sheet, making sure they touch each other (this helps them rise uniformly). Bake in the preheated oven for 12-15 minutes or until they are golden brown on top.
Serve: Remove from the oven and serve warm with butter, jam, or gravy.
For the best results, always use cold butter and cold buttermilk. This ensures that the biscuits will be flaky.
If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of milk. Let it sit for 5 minutes before using.