Soft and tender buttermilk biscuits are perfect as a side or with sausage gravy!
Prep Time: 15mins
Cook Time: 15mins
Total Time: 30mins
1/2cupunsalted butter, cubed, cold
Cube the butter and place it in the freezer while you prep the other ingredients/begin.
Preheat oven to 450°F. In a food processor add the flour, sugar, salt, baking powder, and baking soda. Pulse for 5 seconds. Add the butter. MAKE SURE THE BUTTER IS COLD. (See notes).
Once you’ve added the butter, pulse until the butter becomes the size of peas. If you don't have a food processor you can use a pastry blender, and that works just as well.
Transfer the butter and flour mixture to a large bowl. Add the cold buttermilk. Stir to combine, but don't overmix.
Flour a clean surface. Pat the dough, or gently roll out the dough, into a rough 6"x9" inch rectangle. The dough should be at least 1/2" inch thick. Fold one third of the dough over top, towards the center, and then fold the other side over, like a business letter. Turn the folded dough horizontal, and continue the folding process two more times. This step is important in achieving the classic and highly sought after flaky buttermilk biscuits.
Now it's time to cut out the biscuits. The biscuit dough should be at least 1/2" or thicker before cutting the biscuits. Using a biscuit cutter (mine was about 3 inches in diameter), firmly press the biscuit cutter into the dough, but don't twist the biscuit cutter. Doing so will seal off the dough edges and preven the biscuits from rising as much.
Place the biscuits next to each other (edges gently touching) on a parchment lined baking sheet.
Bake at 450 for 12-16 minutes or until golden brown on top.
Remove the biscuits from the oven and brush with melted butter.
If you don't have a food processor that's ok. You can use a pastry blender to cut in the butter. Works just as well!