Ingredients:

  • 2 1/2 cups (300g) all-purpose flour, plus more for dusting
  • 4 teaspoons (16g) baking powder
  • 1 teaspoon (6g) salt
  • 1 tablespoon (12g) granulated sugar
  • 1 cup (227g) cold unsalted butter, cut into 1/2-inch cubes
  • 1 cup (240ml) cold buttermilk
  • 2 tablespoons melted unsalted butter (optional, for extra flavor and sheen)

Instructions:

  1. Whisk together flour, baking powder, salt, and sugar in a large bowl.
  2. Cut the cold butter into the dry ingredients using a pastry blender or pulse in a food processor until the mixture resembles coarse crumbs.
  3. Gradually add the cold buttermilk to the flour mixture, mixing gently until just combined. Don't overmix!
  4. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 1-inch thick rectangle. Fold the dough in thirds like a letter, then rotate 90 degrees and repeat the folding process 3-4 times. This creates layers for flakiness.
  5. Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 30 minutes.
  6. Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper. Remove the dough from the refrigerator and roll it out to about 3/4-inch thickness. Use a biscuit cutter to cut out biscuits. Place them on the prepared baking sheet.
  7. Brush the tops of the biscuits with melted butter for a golden crust (optional).
  8. Bake for 15-20 minutes, or until golden brown and cooked through. Rotate the baking sheet halfway through for even browning.
  9. Let the biscuits cool slightly on the baking sheet before serving. Enjoy this flaky biscuit recipe!