Buttermilk Biscuits from Scratch

Step 1

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

Step 2

Whisk the flour, baking powder, baking soda, sugar, and salt together in a large bowl.

Step 3

Grate the butter on the large holes of a box grater and add to the flour mixture. Mix the butter into the flour with a fork. This can also be done by adding cold cubed butter in a food processor or using a pastry cutter, pulsing or cutting the butter in until it resembles coarse crumbs. Add the buttermilk and stir just until the flour is moistened and very shaggy looking.

Step 4

Turn the biscuit dough out onto a lightly floured surface and use your hands to press it into a rough rectangle shape. Fold one side of the dough into the center, then the other side, like folding a letter to go into an envelope. Gently press flat again, then repeat the folding process one more time, patting or rolling out the dough with a rolling pin to about ¾- to 1-inch thickness.

Step 5

Cut out biscuits using a sharp, floured round cutter about 2 ½ inches in diameter. Press straight down and lift up to cut - do not twist the cutter. Transfer the biscuits to the baking sheet and reroll and cut out any remaining scraps of dough. Brush the biscuits with a little additional buttermilk for crispy edges on top, if desired.

Step 6

Bake for 13-15 minutes until golden brown on top.