Preheat oven: Preheat to 425°F (220°C). Line a baking sheet with parchment paper.
Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Cut in the butter: Add the cold butter cubes to the flour mixture. Use a pastry cutter, two forks, or your fingertips to cut the butter into the flour until it resembles coarse crumbs.
Add buttermilk: Pour in the cold buttermilk and gently stir with a spoon until the dough just comes together. Be careful not to overmix—it should be slightly sticky.
Shape the biscuits: Turn the dough onto a lightly floured surface. Pat it into a ¾–1 inch thick rectangle. Fold it over 2–3 times to create layers, then pat it down again.
Cut biscuits: Use a round cutter (or a glass) to cut out biscuits. Place them close together on the baking sheet for soft sides, or spaced apart for crispier edges.
Optional brush: Brush the tops lightly with buttermilk for extra golden color.
Bake: Bake for 12–15 minutes, until the tops are golden brown.
Serve: Serve warm with butter, honey, or jam.
💡 Tips:
Keep everything cold: butter and buttermilk help create flakiness.
Don’t twist your cutter when cutting biscuits—press straight down to keep edges rising evenly.
Folding the dough creates layers, making biscuits extra tender and flaky.
If you want, I can also give you a shortcut 5-minute version using baking powder and yogurt that’s super quick and still fluffy—perfect for busy mornings. Do you want me to share that?
