Buttermilk Biscuits
The key to flaky tall buttermilk biscuits is all about keeping the dough cold, working fast, and not overworking the dough. For best results, use a pastry cutter, though you can also mix the dough with your hands. Just don’t use a food processor or your biscuits may not rise as much.
Ingredients:
2 cups flour
2 tsp. baking powder
1 tsp. sugar
1 tsp salt
1/4 tsp baking soda
10 Tbsp. cold unsalted butter, cut into 1-inch pieces
3/4 cup buttermilk + more for topping biscuits
Directions:
Preheat oven to 450° F. In a medium bowl, combine flour, baking powder, baking soda, salt, and sugar. Using a pastry cutter and working quickly, cut butter into flour mixture until it resembles coarse crumbs. Pour in buttermilk and mix until dough comes together, being careful to not over mix.
Transfer dough to a lightly floured surface and using your hands, press into a rectangle. Fold rectangle into thirds and turn it, gathering any spare crumbs and pressing into mixture. Flatten into a rectangle and again fold into thirds, then press into a rectangle about 1/2 inch thick.
Using a biscuit cutter, cut biscuits and transfer to a baking sheet lined with parchment paper or a silicone mat. Gather remaining dough and again press to 1/2 inch thick, then use biscuit cutter to cut remaining biscuits until all dough has been used. You should have about 8 biscuits. Brush tops of biscuits with buttermilk, then bake until tops are golden brown, about 10-12 minutes.
