A good biscuit should be flakey, buttery, and easy to get on the table. These biscuits use a fun folding technique to build-up those important layers and is, in my opinion, easier than rolling them out. If you're quick (i.e. you don't have a four-year-old helping with every step) you can get these in the oven quicker than you can pre-heat it.
Flakey Buttermilk Biscuits
Makes approximately 12 biscuits
- 2 Cups All Purpose Flour (plus more for shaping)
- 1 Tablespoon baking powder
- 1/4 teaspoon baking soda
- 6 Tablespoons cold butter, cut in small pieces
- 1 cup buttermilk, cold (if you don't have buttermilk, add 2 Tbl lemon juice or vinegar to regular milk)
Preheat oven to 425 degrees Fahrenheit.
Mix together flour, baking soda, and baking powder. With a pastry cutter, cut butter into flour mixture, until it resembles slightly damp sand. Add milk and mix about 15 times, until mixture is combined, but dough is still loose.
Turn out dough onto a floured surface and pat into a 8 inch by 8 inch square about a 1/2 inch thick. Fold dough in half once, and then in half again, then pat back out to square. Repeat folding and patting another three times.
With a floured biscuit cutter, cut out biscuits, making sure not to twist as you push the cutter down or pull it up. Reshape remaining dough and cut out remaining biscuits.
Place biscuits on a cookie sheet lined with parchment paper and bake for 15 minutes or until golden brown on top.
Serve warm with gravy, butter, jam, or, my personal favorite, honey.