Ingredients
Equipment
Method
Preparation
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, sugar, and salt until well combined.
Mixing and Baking
- Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Gradually add the cold buttermilk, mixing until just combined and a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
- Fold the dough in thirds, like a letter, then pat it down again to 1-inch thickness; repeat this process two more times.
- Cut out 7 biscuits using a 2-inch round cutter, re-rolling scraps as needed.
- Place the biscuits on the prepared baking sheet, ensuring they are close but not touching, then bake for 15-20 minutes, or until golden brown.
Finishing
- Remove the biscuits from the oven and let them cool slightly on a wire rack before serving.
Notes
For extra flaky biscuits, make sure your butter and buttermilk are very cold. Avoid overworking the dough to keep the biscuits tender.