These are the best homemade biscuits, ever. They may be the luckiest biscuits when you snap butter into them and create all the flaky layers your heart could ever want.
2½ teaspoons baking powder
2 teaspoons kosher salt
2 teaspoons sugar
¼ teaspoon baking soda
3½ cups all-purpose flour, plus more for surface
1 cup (2 sticks) chilled unsalted butter, cut into ½-inch pieces, plus more, melted, for brushing
1 cup chilled buttermilk
- Preheat your oven to 425°F with a rack in the upper portion. Get out a baking sheet; there’s no need to grease it. Line it with parchment if you like, for easiest cleanup.
- Measure out baking powder, salt, sugar, baking soda, and flour into a big bowl.
- Whisk these ingredients or sift to remove any lumps and make sure everything is equally incorporated.
- Grate 2 sticks of butter on a box grater.
- Snap the butter into the dry ingredients. Until it resembles
- Make a well in the center of the butter + flour mixture, and pour in the buttermilk.
- Fold the flour + butter and buttermilk all together until it becomes a very shaggy dough.
- Flour your work surface, and dump the dough on to the board.
- Fold onto itself a few times, and then roll out to a rectangle, about 1″ thick.
- Cut this rectangle into fourths, and stack on top of each other.
- Smoosh the entire stack down, and roll out to 3/4″ thick rectangle.
- Cut out biscuits and place on an ungreased half sheet pan, starting against the lip of the pan.
- With the scraps, create a dough snake and place against the biscuits who need something to help them rise up.
- Bake at 425˚ for 20-25 minutes, or until perfectly golden brown.
You can freeze unbaked cut out biscuits and bake later with a few extra minutes on the timer.
If you do not have buttermilk, add a couple of tablespoons to whole milk and let it sit for a few minutes.
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