# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1 teaspoon fine sea salt
05 - 1 tablespoon granulated sugar
→ Fats
06 - 1/2 cup unsalted butter, cold and cubed
→ Liquids
07 - 3/4 cup cold buttermilk, plus extra for brushing
# How To Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar until evenly distributed.
03 - Add cold cubed butter to the dry mixture. Using a pastry cutter or fingertips, work butter into flour until mixture resembles coarse crumbs with pea-sized butter pieces remaining. Keep butter cold throughout.
04 - Create a well in center of mixture. Pour in cold buttermilk and stir gently with fork until just combined. Do not overmix—some dry spots should remain visible.
05 - Turn dough onto lightly floured surface. Gently pat into 1/2-inch thick rectangle. Fold dough in half over itself and pat out again. Repeat folding and patting process 2 more times to create flaky layers.
06 - Pat dough to final 1-inch thickness. Cut straight down with 2 1/2-inch round cutter—do not twist. Gather scraps and gently press together to cut additional biscuits.
07 - Place biscuits close together on prepared baking sheet to help them rise. Brush tops lightly with buttermilk for golden color.
08 - Bake for 13-15 minutes until biscuits have risen tall and tops are deep golden brown.
09 - Let cool on baking sheet for 5 minutes before serving warm.
