Buttermilk Biscuit Recipe: Fluffy, Layered (36 Min)

Instructions:

1. Preheat your oven to 425°F (220°C). Lightly flour a clean work surface.
2. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt until well combined.
3. Add the very cold, cubed unsalted butter to the dry ingredients. Using your fingers, a pastry blender, or a food processor, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. The colder the butter, the flakier your biscuits will be.
4. Pour in the cold buttermilk. With a gentle hand, mix with a fork or your hands just until the dough comes together. Avoid overmixing, as this develops gluten and can lead to tough biscuits. The dough should be shaggy and a bit sticky.
5. Turn the dough out onto your lightly floured surface. Gently pat the dough into a roughly 1-inch thick rectangle. Fold the dough in thirds (like a letter) to create layers. Gently pat down again to about 1-inch thick. Repeat this folding process 2-3 times to build layers, still handling the dough minimally.
6. Using a 2-2.5 inch biscuit cutter, cut out biscuits by pressing straight down (do not twist, as this seals the edges and prevents rising). Reroll scraps gently once or twice if needed, pressing them together lightly.
7. Place the biscuits on an ungreased baking sheet, ensuring they are touching slightly for softer sides, or spaced apart for crispier sides.
8. Bake for 15-18 minutes, or until the tops are golden brown and the biscuits are risen and cooked through. (Using an average of 16 minutes for totalTime calculation).
9. Immediately after removing from the oven, brush the tops of the hot biscuits with melted unsalted butter (if desired) for extra richness and shine. Serve warm.