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Export 5 ingredients for grocery delivery
Step 1
Preheat oven 425°.
Step 2
Line a baking sheet with parchment.
Step 3
In a large bowl, combine flour, cornstarch, baking powder, sugar, baking soda, and salt.
Step 4
Cut in butter using a fork or pastry cutter until small chunks of butter are incorporated throughout.
Step 5
Drizzle buttermilk while mixing with fork just until incorporated.
Step 6
Turn dough out on lightly floured counter and gather together.
Step 7
Pat dough into a 1"-thick square. Flatten the dough to a square about an 1” in height. Cut square into fourths and stack them of top of each other. NOTE: Do not slide knife across as that will seal the biscuits and prevent rising. Slice down and up. Press down to flatten into a 1" rectangle. If cutting into squares:Cut to make 12 small biscuits or 6 large ones. Because you are making square biscuits, you won't have scraps. If cutting into rounds:Using 2 ½” biscuit cutter or floured glass rim, push down but do not twist because that will seal the biscuits and prevent rising. Use the scraps to make 1 or 2 more. Those won't be as tender but they're still delicious. Continue:
Step 8
Transfer biscuits onto lined baking sheet.
Step 9
Refrigerate or freeze (if you have room) for 10 minutes prior to baking to harden the butter for better layers. If your kitchen is warm, I highly recommend this step.
Step 10
Bake for 20 - 25 minutes, but check at 15 because ovens vary.
Step 11
Serve hot with butter and a drizzle of honey. Enjoy.
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