Buttermilk Biscuits Recipe

Prep your tools. Preheat your oven to 425ºF and line a baking sheet with parchment paper or a silpat. Set aside.

Mix dry ingredients. In a large bowl, whisk together the 2 cups of flour with the baking powder, baking soda, and kosher salt.

Add the butter. Combine the dry ingredients with the cold pieces of butter by rubbing the butter and flour mixture together with your fingers until it resembles coarse breadcrumbs.

Add the wet ingredients. Make a well in the center of your breadcrumb-like mixture. Add the egg and buttermilk, then combine with a spoon until you have a rough dough.

Knead the dough. Turn the dough out onto a floured countertop and gently work it with your hands, just until it holds together. Don't over-knead it or your biscuits will be tough.

Shape the biscuits. Pat/press the dough into a circle about 3/4 inches thick. Cut into rounds with a 2½-inch biscuit cutter. Push straight down into the dough and then twist. If your biscuit cutter is sticking to the dough, dip it in some flour.

Finish up with the remaining dough. Roll up any scraps of dough and repeat this process until you have used it all. You can shape that last bit of dough into a biscuit by hand since there probably won't be enough to cut.

Bake. Place the biscuits on your baking sheet, spacing them out so that they have room to rise. Bake for 15-17 minutes, or until the tops are golden brown.

Serve. If you’d like, brush them with a little melted salted butter right after they come out of the oven. Serve warm.