Directions
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Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to ensure the biscuits bake evenly and do not stick.
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In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. This combination will create a tremendous base for your biscuits.
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Add the cold butter cubes to the flour mixture. Use a pastry cutter or your fingers to blend the butter into the flour until the mixture resembles coarse crumbs. This step is crucial for achieving the flaky texture.
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Pour in the cold buttermilk and stir gently with a fork just until the dough comes together. Make sure to avoid overmixing, as this can lead to tough biscuits. The goal is to keep it light and airy.
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Turn the dough out onto a lightly floured surface and knead gently 3-4 times to bring it together. You want to maintain as much air in the dough as possible for that perfect rise.
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Pat or roll the dough to about 1-inch thickness. Use a round biscuit cutter to cut out the biscuits, placing them close together on the prepared baking sheet, which will help them rise nicely.
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Brush the tops with beaten egg for a golden finish. This step not only enhances the visual appeal but also contributes a delightful sheen to your biscuits.
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Bake for 12-15 minutes, or until the biscuits are puffed and golden brown. Keep an eye on them during the last few minutes; you want that tremendous golden color!
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(Optional) Brush the warm biscuits with melted butter right after baking for extra richness and flavor, enhancing their delightful taste.
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