Method
- Preheat your oven to 450°F (230°C).
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the very cold, cubed butter to the flour mixture. Using a pastry cutter or fork, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Make a well in the center of the flour mixture and pour in the cold buttermilk. Gently stir with a spatula or fork just until the dough comes together.
- Lightly flour your work surface. Turn the dough out onto the floured surface. Gently pat the dough into a rectangle about ¾ inch thick. Fold the dough in half, and pat it back to ¾ inch thickness. Repeat this folding and patting process 3-4 times.
- Use a 2-inch biscuit cutter (or a sharp knife) to cut out biscuits. Place biscuits on a baking sheet, 1 inch apart.
- Bake for 12-15 minutes, or until golden brown on top.
- Let biscuits cool slightly before serving warm.
Notes
For dairy-free biscuits, use almond or soy milk with lemon juice for buttermilk and vegan butter sticks. For gluten-free, use a gluten-free all-purpose flour blend. Ensure all ingredients, especially butter and buttermilk, are very cold for best results. Do not overmix the dough to keep biscuits tender and flaky.