Ingredients
- 3 cups all-purpose flour plus extra for dusting
- 4 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 1/4 teaspoons salt
- 4 ounces cold unsalted butter cubed
- 1 cup cold buttermilk plus more as needed
- Melted butter for brushing
Instructions
- Preheat your oven to 450°F and line a baking sheet with parchment paper.
- In a large bowl, sift together the flour, baking powder, baking soda, and salt.
- Cut in the cold, cubed butter using a pastry blender or two butter knives until the mixture looks like coarse peas.
- Add 1 cup of cold buttermilk and stir gently until the dough forms. If it seems dry, you can add up to another 1/4 cup of buttermilk, a little at a time.
- Turn the dough onto a lightly floured surface and pat it into a 1-inch thick rectangle.
- Using a 2-inch round cutter dipped in flour, cut out biscuits without twisting. Re-roll any scraps to make more biscuits.
- Place biscuits on the prepared baking sheet. For soft sides, let them touch. For crusty sides, space them about 2 inches apart. Brush the tops with melted butter.
- Bake in the preheated oven until the biscuits are lightly golden and puffed, about 12-16 minutes.
- Remove the biscuits from the oven. Brush with extra melted butter if desired and serve warm.
