Buttermilk Biscuits

Buttermilk Biscuits

Ingredients:

2 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon baking soda

1 teaspoon salt

1 tablespoon sugar (optional, for a hint of sweetness)

½ cup (1 stick) cold unsalted butter, cubed

¾ to 1 cup cold buttermilk

Instructions:

Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.

In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.

Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized bits of butter.

Pour in ¾ cup of cold buttermilk and stir just until the dough comes together. Add a little more if it feels too dry.

Turn the dough onto a lightly floured surface and gently pat it into a 1-inch-thick rectangle. Fold it over itself 2–3 times for flaky layers, then roll or pat it out again to about ¾ inch thickness.

Cut biscuits using a floured round cutter and place them close together on the prepared baking sheet.

Brush the tops with a bit of buttermilk for a golden finish.

Bake for 12–15 minutes, until puffed and golden brown.

Serve warm with butter, honey, or gravy—these classic buttermilk biscuits are soft, flaky, and the perfect companion to any Southern meal.