Buttermilk biscuits are light, rich, tender and simply delicious. This recipe is so simple but, believe it or not, I’ve screwed it up. Not overworking the dough is really important. If you overwork it, the biscuits will not be tender.
- 2 cups flour
- 4 tsp. baking powder
- 1/4 tsp. baking soda
- 3/4 tsp. salt
- 4 tbsp. butter
- 1 cup buttermilk, chilled
- Combine flour, baking powder, baking soda, and salt in a large bowl.
- Cut in the butter using a pastry cutter or two forks until the dough resembles course crumbs.
- Make a well in the center, pour in buttermilk.
- Mix only until the dough comes together. No more than absolutely necessary.
- Turn the dough out onto a floured surface. Knead 5-6 times and press to a 1-inch thickness.
- Cut out biscuits with a 2-inch round cutter – use a glass if you don’t own a cookie cutter.
- Place biscuits on a baking sheet so their edges just touch.
- Reform dough and repeat.
- Bake until fluffy and light golden brown, about 15-20 minutes.
- Serve warm with more butter, jam, or garlic chive butter.