Soft Buttermilk Biscuits

# What You’ll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour

02 - 1 tablespoon baking powder

03 - 1/2 teaspoon baking soda

04 - 1 teaspoon fine sea salt

05 - 1 tablespoon granulated sugar

→ Fats

06 - 1/2 cup unsalted butter, cold and cubed

→ Liquids

07 - 3/4 cup cold buttermilk, plus extra for brushing

# How To Make It:

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

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

03 - Add cold cubed butter to the dry ingredients. Using a pastry cutter or fingertips, cut the butter into the mixture until coarse crumbs with pea-sized pieces remain.

04 - Make a well in the center, pour in cold buttermilk, and gently stir with a fork just until combined; avoid overmixing.

05 - Turn dough onto a lightly floured surface. Pat into a 1/2-inch thick rectangle. Fold in half and gently pat out. Repeat folding and patting two more times to create flaky layers.

06 - Pat dough to 1-inch thickness. Using a 2 1/2-inch round cutter, cut biscuits by pressing straight down without twisting. Gather scraps, reroll, and cut as needed.

07 - Place biscuits close together on the prepared baking sheet. Lightly brush tops with buttermilk.

08 - Bake for 13 to 15 minutes until biscuits rise tall and turn golden brown.

09 - Allow biscuits to cool briefly before serving warm.

# Expert Suggestions:

01 -

They're genuinely easy to make once you stop overthinking the folding part.
Cold butter is your secret weapon—it creates those flaky layers that make people think you actually know what you're doing.

02 -

Temperature is everything—warm dough makes dense biscuits, so keep your butter, buttermilk, and your hands cool throughout the process.
Don't twist your cutter; pressing straight down seals the edges just enough to let them rise tall instead of spreading sideways.

03 -