Ingredients:
- All-Purpose Flour: 2 cups
- Baking Powder: 1 tablespoon
- Baking Soda: ¼ teaspoon
- Sugar: 1 teaspoon
- Salt: ½ teaspoon
- Cold Unsalted Butter: ½ cup (1 stick), cut into small cubes
- Cold Buttermilk: ¾ cup
Instructions:
- Preheat Your Oven: Preheat your gas oven to 450°F (230°C). This high temperature is essential for a good rise and flaky layers.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
- Cut in the Butter: Add the cold cubed butter to the dry ingredients. Using your hand mixer on low speed, or a pastry cutter if you have one, cut the butter into the flour mixture until it resembles coarse crumbs. The butter pieces should be about the size of peas. (Alternatively, you can pulse the mixture in a food processor if you have one).
- Add the Buttermilk: Gradually pour the cold buttermilk into the flour mixture. Mix on low speed just until the dough comes together. Be careful not to overmix, as this can make the biscuits tough.
- Shape and Cut the Biscuits: Turn the dough out onto a lightly floured surface. Gently pat the dough into a rectangle about ½ inch thick. Using a floured biscuit cutter or a drinking glass, cut out biscuits. Gather any scraps of dough, gently press them together, and cut out more biscuits.
- Bake the Biscuits: Place the biscuits on an ungreased baking sheet. Bake for 10-12 minutes, or until the tops are golden brown.
- Enjoy: Let the biscuits cool slightly on the baking sheet before serving. They’re delicious on their own with butter and jam, or you can use them for breakfast sandwiches.
Tips:
- Cold Butter: Make sure your butter and buttermilk are cold. This helps create flaky layers in the biscuits.
- Don’t Overmix: Mix the dough just until it comes together. Overmixing can make the biscuits tough.
- Handle Gently: Handle the dough as little as possible to keep the biscuits tender.
- Quick Work: Biscuits are best when baked soon after mixing, so work quickly to get them in the oven.