Soft Buttery Flaky Buttermilk Biscuits

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour

02 - 1 tablespoon baking powder

03 - ½ teaspoon baking soda

04 - 1 teaspoon fine sea salt

05 - 1 tablespoon granulated sugar

→ Fats

06 - ½ cup unsalted butter, cold and cubed

→ Liquids

07 - ¾ cup cold buttermilk, plus extra for brushing

# Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.

02 - In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.

03 - Add cold, cubed butter. Using a pastry cutter or fingertips, work butter into dry ingredients until mixture resembles coarse crumbs with some pea-sized pieces remaining.

04 - Create a well in center and pour in cold buttermilk. Stir gently with fork until just combined; do not overmix.

05 - Turn dough onto lightly floured surface. Pat into ½-inch thick rectangle. Fold in half and pat out again. Repeat folding and patting 2 more times for flaky layers.

06 - Pat dough to 1-inch thickness. Cut with 2½-inch round cutter, pressing straight down without twisting. Gather scraps and repeat.

07 - Place biscuits close together on prepared baking sheet. Brush tops lightly with buttermilk.

08 - Bake for 13-15 minutes until biscuits are tall and golden brown.

09 - Cool for a few minutes before serving warm.

# Expert Advice:

01 -

They come together in just 30 minutes from start to warm, flaky finish
The folding technique creates layers that rival any bakery
Failed attempts are almost impossible once you know the butter temperature trick

02 -

Twisting the cutter seals the edges and prevents rising—press straight down every time
Warm butter equals tough biscuits, so keep everything chilled until it hits the oven
Overmixing develops gluten and makes them dense, so stop as soon as the dough holds together

03 -