Buttermilk Biscuit Recipe

Preheat the oven to 425°F. Line a large baking sheet with parchment paper or a silicone baking mat.

In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda. Add the butter, and toss in the flour to coat. Using a pastry cutter, cut in until butter is pea-sized. Gently stir in 3/4 cup buttermilk until shaggy dough forms.

Transfer the dough to a lightly floured surface, and pat it into a 10-x8-inch rectangle, about 1/4-inch thick with the long edge facing you. Fold the dough into thirds like a letter (I fold the left side over the center and then the right side over the left), gathering any crumbs and placing on top of dough. Turn dough 90 degrees, and roll into a 10x8-inch rectangle again, about 1/4-inch thick. Repeat the process of folding, turning, and rolling two more times. On the final roll, shape the dough into a 10x5-inch rectangle, about ½- to ¾-inch thick.

Using a floured 2½-inch round cutter, cut out 8 biscuits, re-rolling scraps if desired to cut 2 more biscuits. Place biscuits in an even layer on the prepared baking sheet with the sides of the biscuits barely touching. Brush the tops with the remaining 2 teaspoons of buttermilk.

Bake for 12 to 15 minutes until golden brown on top. Let cool slightly on the baking sheet, about 5 minutes, before serving.