• 2 cups all-purpose flour
  • 1 Tbsp baking powder
  • ¼ tsp baking soda
  • 1½ tsp sugar
  • ½ tsp salt
  • 6 Tbsp cold unsalted butter, cut into 12 pieces
  • ¾ cup cold buttermilk

1. Preheat oven to 425ºF. Whisk flour, baking powder, soda, sugar, and salt together in a bowl. Drop in butter and, with your fingers or a pastry blender, rub it into flour until you’ve got crumbs—some the size of flakes, some like baby peas. Add buttermilk and stir; mixture will be very sticky.

2. Reach into bowl and knead dough gently 3 or 4 times. Turn it onto a floured surface and roll or pat it into a circle about ½-inch thick. Use a 2-inch biscuit cutter to cut out as many biscuits as you can; gather the scraps, re-roll, and cut out more biscuits.

3. Transfer biscuits to a foil-lined baking sheet and bake 15–18 minutes or until puffed and golden. Cool 5 minutes. Serve split.

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