Classic Flaky Buttermilk Biscuits

1. Preheat Oven

Preheat your oven to 425°F (220°C).

2. Combine Dry Ingredients

In a large mixing bowl, combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1 teaspoon of salt. Stir these dry ingredients together, ensuring they are well mixed.

3. Cut in Butter

Add 6 tablespoons of cold, cubed unsalted butter to the bowl. Using your fingertips or a pastry cutter, work the butter into the flour mixture until it resembles coarse crumbs. You should still see small pea-sized pieces of butter scattered throughout the flour.

4. Add Buttermilk

Pour 3/4 cup of chilled buttermilk into the mixture, stirring gently with a fork until the dough just comes together. Be careful not to overmix.

5. Form Dough

Turn the dough out onto a lightly floured surface. With lightly floured hands, gently pat the dough into a rough rectangle about 1/2 inch thick.

6. Fold Dough

Fold the dough over itself in thirds, like folding a letter. Rotate the dough 90 degrees and gently pat it out again to about 1/2 inch thick. Repeat the folding process one more time.

7. Cut Biscuits

Pat the dough out to a final thickness of about 3/4 inch. Use a floured round cutter to cut out your biscuits, pressing straight down without twisting. Gather any scraps, gently pat them together, and cut out more biscuits until all the dough is used.

8. Bake Biscuits

Place the biscuits on a baking sheet lined with parchment paper, making sure they are touching slightly. Bake in the preheated oven for about 12-15 minutes, or until the biscuits are golden brown on top.

9. Cool and Serve

Remove the biscuits from the oven and let them cool slightly before serving. Enjoy warm, perhaps with a pat of butter or a drizzle of honey.