1. Prep
Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
2. Combine Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cut in the Butter
Add the cold, cubed butter to the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
4. Add Buttermilk & Mix
Make a well in the center of the flour mixture. Pour in the cold buttermilk. Using a fork or silicone spatula, stir gently until the dough just comes together and no dry flour remains. Do not overmix.
5. Shape & Cut
Turn the shaggy dough out onto a lightly floured surface. Gently pat and fold it 3-4 times to create flaky layers, then pat it into a ¾-inch thick rectangle.
Using a floured 2.5-inch round biscuit cutter, press straight down to cut out biscuits (do not twist). Gather scraps, gently pat together, and cut remaining biscuits.
6. Bake
Place biscuits on the prepared baking sheet, arranging them so they are just touching for softer sides, or spaced apart for crisper edges. Brush the tops with melted butter.
Bake for 10-12 minutes, or until the tops are golden brown.
7. Serve
Let cool on the pan for 2-3 minutes, then serve immediately while warm.
Tips for Perfect Biscuits
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Keep it Cold: The key to flakiness is ensuring the butter and buttermilk are very cold, and handling the dough as little as possible.
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No Twisting: Press the biscuit cutter straight down. Twisting seals the edges and prevents a proper rise.
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Hot Oven: A very hot oven is essential for the quick rise and golden color.
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