Light, flaky, and tender buttermilk biscuits that are perfect for breakfast, served with butter and honey, or as a side for any Southern meal.
Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
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In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
Cut cold butter into flour mixture using a pastry cutter or fork until mixture resembles coarse crumbs with pea-sized butter pieces.
Make a well in center and pour in buttermilk. Stir gently with a fork until just combined. Don't overmix!
Turn dough onto a floured surface. Gently pat to 3/4-inch thickness. Fold dough over itself 3-4 times to create layers.
Pat dough to 1-inch thickness. Cut biscuits using a 2.5-inch round cutter, pressing straight down without twisting.
Place biscuits on prepared baking sheet, touching each other for soft sides. Brush tops with melted butter.
Bake for 12-15 minutes until golden brown on top. Brush with more melted butter immediately after removing from oven.