Buttermilk Biscuits

Prepare pan and oven. Pre-heat your oven to 450°F. Prepare a cookie sheet with parchment paper or silicone baking mat. You can also bake these in a cast iron skillet or a round cake pan.

Combine dry ingredients. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. 2 cups (240 g) all purpose flour 1 Tablespoon baking powder ¼ teaspoon baking soda 1 teaspoon salt

Cut in butter. Add the cubed, cold butter to the mixing bowl. Cut the butter into small pieces with a pastry blender, until pea-sized. You can also do this with your fingertips by squishing the butter pieces into the flour. 6 Tablespoons (85 grams) unsalted butter

Add your buttermilk. Add the cold buttermilk and stir to combine. It will form a slightly wet, sticky dough and butter pieces will remain visible. 1 cup (240 mL) cold buttermilk

Shape the dough. Dust the top of the dough with flour. Empty the bowl onto a lightly floured surface and bring the dough together with lightly floured hands You want to gently knead the dough by patting the dough into a 1/2-inch thick rectangle and then fold the dough one side into the center. Then fold the other side into the center on top (like a book). Repeat 2 more times.

Cut out the biscuits. Using a 2 1/2-inch biscuit cutter, press straight down into the dough. Do not twist the cutter, which can cause your biscuit sides to seal shut and not rise fully and come out lopsided. Press out as many biscuits as you can with the first batch, then gently press the dough scraps together to cut out the remaining biscuits. Do not overwork the dough.

Bake the biscuits. Place the biscuits next to each other on the cookie sheet so they touch (optional step: freeze for 10 minutes before baking to help firm up the butter). Brush tops with additional buttermilk right before baking. Bake for about 13-15 minutes until tops are golden brown. Remove from the oven and cool on the baking sheet for 5 minutes. Transfer to a cooling rack to continue cooling. I like to brush on butter and a sprinkle of flaky sea salt before serving.