Instructions

• Preheat oven to 425°F.
• In a large mixing bowl, whisk together flour, baking powder, and salt.
• Add butter and cut in with a pastry blender until pea-size clumps form.
• Create a well in the center of the mixture by pushing the mixture toward the sides of the bowl.
• Pour buttermilk into the well.
• Mix gently with a fork until JUST combined. (Over mixing will make tough biscuits!)
• Turn the dough out onto a floured surface and create a rectangle using your hands.
• Fold the dough into thirds (like folding a letter). (Fold left side over center, then right side, so it's still in a rectangular shape.)
• Then roll back out to 1-inch thick.
• Repeat the folding and rolling process twice more, rolling the dough out to ½" thick on the final time.
• Cut out about 12 biscuits with a 2 ½"-3" cutter.
• Re-roll any scraps until there's about 10-12 biscuits.
• Transfer biscuits to a baking sheet so that the biscuits are touching each other and the edge.
• Bake at 425° for about 13-15 minutes until cooked through and golden brown on top.
• Note: Southern buttermilk biscuits are best served warm right out of the oven slathered in butter.
• Note: To make ahead, prepare and cut out biscuits according to recipe instructions. Place on a lined baking sheet in the freezer. Freeze for 1 hour, then transfer to a freezer bag until ready to use or up to 3 months.
• Note: To bake from frozen, place on a lined baking sheet, still frozen, and bake at 425°F for an additional 5 minutes, 18-25 minutes total.
• Note: Don't have buttermilk on hand? Try this super useful 2 ingredient buttermilk substitute.
• Note: Make sure baking powder is fresh for the fluffiest biscuits.
• Note: For crispy biscuit edges, brush unbaked tops with 2 tablespoons buttermilk, and cook in a cast iron skillet.
• Note: To prepare in a food processor: Combine dry ingredients in step 2 in your food processor. Pulse to combine. Then add butter. Pulse again until pea-sized crumbs form (you do not want it to turn into a dough yet!). Then transfer mixture to a large mixing bowl and continue with recipe instructions.
• Note: Storage: Cover leftovers tightly, and store at room temperature for up to 5 days.
• Note: Recommended equipment: pastry blender | biscuit cutters