These buttermilk biscuits are incredibly soft and flaky, perfect for breakfast or as a side. The key is to keep the butter cold and avoid overmixing the dough.
Ingredients
Ingredients
2cupsall-purpose flour
1tablespoonbaking powder
0.5teaspoonbaking soda
1teaspoonfine sea salt
1tablespoongranulated sugar
0.5cupunsalted butter, cold and cubed
0.75cupcold buttermilk, plus extra for brushing
Instructions
Preheat oven to 425°F. Line a baking sheet with parchment paper.
Whisk together flour, baking powder, baking soda, salt, and sugar.
Cut in cold butter until mixture resembles coarse crumbs.
Add cold buttermilk and stir gently until just combined.
Fold dough 3 times, patting out each time.
Pat dough to 1-inch thickness and cut biscuits.
Place biscuits on baking sheet and brush with buttermilk.
Bake for 13-15 minutes until golden brown.
Let cool for 5 minutes before serving.
Notes
For extra flaky biscuits, chill the dough for 30 minutes before cutting.