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Ingredients
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Buttermilk Biscuits
Method
Buttermilk Biscuits
Prepare oven and ingredients
Preheat the oven to 450°F (230°C). Place a rack in the center. Cut cold unsalted butter into small 1/4-inch cubes and return to the refrigerator while you measure other ingredients. Keep buttermilk cold.
Mix dry ingredients
In a large bowl, whisk together 2.5 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, 1 tsp fine salt, and 1 tsp granulated sugar until evenly combined.
Cut in butter
Using a pastry cutter, two forks, or your fingertips, cut the very cold 0.75 cups (about 12 tablespoons) cubed butter into the flour mixture until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Work quickly to keep the butter cold.
Add buttermilk
Make a well in the center of the dry mix and pour in 1 cup cold buttermilk. Using a rubber spatula or a fork, gently stir just until the dough comes together and most of the dry flour is hydrated. The dough should be shaggy and slightly sticky — do not overmix.
Fold and laminate (build layers)
Turn the dough out onto a lightly floured surface. With floured hands, gently pat the dough into a rectangle about 1-inch thick. Fold the top third down over the center, then fold the bottom third up over that (a letter fold). Rotate the dough 90 degrees and gently pat back to 1-inch thickness. Repeat the fold one more time if desired (2 total folds) to create flaky layers. Handle minimally.
Cut biscuits
Gently press the dough to 3/4-1 inch thickness. Use a 2.5-inch round biscuit cutter (or an inverted glass) and press straight down without twisting to cut rounds. Press scraps together no more than once and re-roll gently to cut remaining biscuits. You should get about 8-10 biscuits.
Bake
Place biscuits on a parchment-lined baking sheet either close together for taller, layered sides or spaced apart for more crust on the sides. Brush the tops lightly with 2 tablespoons heavy cream or melted butter. Bake in the preheated 450°F (230°C) oven for 12-15 minutes, until golden brown on top and cooked through. Rotate the pan halfway through baking for even color.
Finish and serve
Remove biscuits from the oven and let cool on the baking sheet for 5 minutes. Transfer to a cooling rack or serve warm. Biscuits are best the day they are made; reheat gently in a warm oven before serving.