Fluffy, buttery, and tender, these Buttermilk Biscuits are the perfect companion for any meal! They are so easy to make and only require a handful of pantry staples.
Preheat the oven to 425°F. Line a large baking sheet with parchment paper or a silicone baking mat.
In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda. Add the butter, and toss in the flour to coat. Using a pastry cutter, cut in until butter is pea-sized. Gently stir in ¾ cup buttermilk until shaggy dough forms.
Transfer the dough to a lightly floured surface, and pat dough into a 10-x8-inch rectangle, about ¼-inch thick with the long edge facing you. Fold the dough into thirds like a letter (I fold the left side over the center and then the right side over the left), gathering any crumbs and placing on top of dough. Turn dough 90 degrees, and roll into a 10-x8-inch rectangle again, about ¼-inch thick. Repeat the process of folding, turning, and rolling two more times. On the final roll, shape the dough into a 10x5-inch rectangle, about ½ to ¾-inch thick.
Using a floured 2½-inch round cutter, cut out 8 biscuits, re-rolling scraps if desired to cut 2 more biscuits. Place biscuits in even layer on the prepared baking sheet with the sides of the biscuits barely touching. Brush the tops with the remaining 2 teaspoons of buttermilk.
Bake for 12 to 15 minutes until golden brown on top. Let cool slightly on the baking sheet, about 5 minutes, before serving.
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Notes
When cutting the biscuits, don’t twist the cutter. Press it straight down into the dough and lift it straight up. Twisting can compress or pull the layers making the biscuits rise less or lean to one side while baking.
You can also bake these in a medium 10-inch cast-iron skillet for 8 biscuits or a large 12-inch cast-iron skillet for 10 biscuits. Skillet doesn’t need to be lined or sprayed before baking.
Having your biscuits close together on the baking sheet and touching gives them support as they rise. Biscuits that bake touching tend to rise taller.
Be careful not to overmix the biscuit dough. Overworking the dough will result in tough and flat biscuits.
The dough will seem like it doesn’t have enough liquid and will never come together, but after the first fold and roll, you will be amazed at how nicely the dough forms. Trust the process!
If you live somewhere warm, freeze your cubed butter for around 15 to 20 minutes beforehand so they hold up better as you work it into the biscuit dough.
To ensure tall and fluffy biscuits, it is important to preheat the oven to 425F before placing the dough inside. The high temperature will help the buttermilk biscuits fluff up nicely and tall.