Buttermilk Biscuits

Dough

• 2 cupsAll-purpose flour
  Bread flourAll-purpose flour
• 1 tbspBaking powder
• 1/2 tspBaking soda
• 1/2 tspSalt
• 1/2 cupCold butter, cubed
  UnsaltedSalted
• 3/4 cupButtermilk, cold
  Whole / 2% milkButtermilkPowdered milk + waterEvaporated milk + waterNon-dairy (soy/oat/almond)

Dough

1. Whisk together the flour, baking powder, baking soda, and salt.
2. Cut the cold butter into the flour (with a pastry cutter, fork, or your fingertips) until the mixture looks like coarse crumbs with some pea-sized pieces of butter still visible.

   Tip: Freezing the butter for 10 minutes and grating it on a box grater is a fast, reliably cold way to cut it in.

3. Stir in the buttermilk just until the dough comes together — a few dry streaks are fine.

   Tip: Overmixing develops gluten and makes tough biscuits, not fluffy ones. Stop as soon as it holds together.

Shape

1. Turn the dough onto a floured counter, pat into a rectangle about 1 inch thick, then fold it into thirds like a letter. Repeat this fold 2 more times, then pat back out to 1 inch thick.

   Tip: This folding is what creates the flaky layers — each fold builds another sheet of butter between the dough.

2. Cut rounds with a floured cutter, pressing straight down without twisting, and place touching each other on a baking sheet.

   Tip: Twisting the cutter seals the cut edge and stops the layers from rising; a clean straight-down press keeps them free to puff up.

Bake

1. Bake at 220°C (425°F) until golden brown on top.
   ⏱ Start 13 min timer