Ingredients:

  • 2 1/2 cups (315g) all-purpose flour, plus more for dusting
  • 1 tablespoon baking powder (15ml)
  • 1 teaspoon baking soda (5ml)
  • 1 teaspoon salt (5ml)
  • 3/4 cup (170g) cold unsalted butter, cut into 1/2-inch cubes
  • 1 cup (240ml) cold buttermilk
  • 2 tablespoons melted unsalted butter (Optional)

Instructions:

  1. Preheat oven to 450°F (232°C). Line baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  3. Cut in cold butter using a pastry blender or pulse in a food processor until the mixture resembles coarse crumbs. Important visual cue: pea-sized butter pieces should remain.
  4. Gradually add cold buttermilk, mixing gently with a fork or spatula until just combined. Do not overmix! The dough will be shaggy.
  5. Turn dough out onto a lightly floured surface.
  6. Gently pat or roll the dough to about 3/4 inch thickness.
  7. Use a biscuit cutter or sharp knife to cut out biscuits. Avoid twisting the cutter for maximum rise.
  8. Place biscuits on prepared baking sheet, close together.
  9. Bake for 15-20 minutes, or until golden brown.
  10. Brush with melted butter immediately after removing from oven (optional).
  11. Let cool slightly before serving.