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Preheat and Prep (10 minutes):
- Preheat your oven to 425°F (220°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
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Dry Ingredients (2 minutes):
- In a large bowl, whisk together the flour, baking powder, salt, and baking soda.
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Cutting in the Butter (5 minutes):
- Using a pastry cutter or your fingers, work the chilled, sliced butter into the dry ingredients until the mixture resembles coarse crumbs. The butter pieces should be about the size of peas.
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Adding the Buttermilk (2 minutes):
- Create a well in the center of the dry mixture and pour in the cold buttermilk.
- Gently mix the wet and dry ingredients with a fork or spatula until just combined. Avoid overmixing; the dough should still be slightly shaggy and sticky.
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Kneading the Dough (5 minutes):
- Turn the dough out onto a lightly floured surface. Knead the dough gently a few times, just until it comes together.
- Pat the dough into a rectangle about 1 inch thick.
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Folding for Flaky Layers (5 minutes):
- Fold the dough into thirds like a letter. Then, pat it out into a rectangle again. Repeat the folding process 2 more times. This folding technique creates flaky layers in the finished biscuits.
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Cutting the Biscuits (5 minutes):
- Use a floured biscuit cutter or a round glass to cut out biscuits from the dough. Press straight down to cut clean circles; avoid twisting the cutter to ensure even rising.
- Gather the scraps of dough, knead them together gently, and cut out more biscuits until all the dough is used.
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Brush and Bake (2 minutes):
- Place the biscuits on the prepared baking sheet, making sure they are slightly touching each other. Brush the tops with the remaining buttermilk.
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Baking (12-15 minutes):
- Bake the biscuits in the preheated oven for 12-15 minutes, or until they are golden brown on top.
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Serve and Enjoy!
