INGREDIENTS
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
2 teaspoons sugar
1 teaspoon salt
8 tablespoons or 1 stick cold unsalted butter, cubed
3/4 cup cold buttermilk
INSTRUCTIONS
Preheat oven to 425. Line a large baking sheet a silicone baking mat or spray with nonstick spray.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well combined.
Add the in the cubed cold butter and cut into the dry ingredients using a pastry cutter or a food processor until you have small pea sized pieces.
Pour the cold buttermilk into the mixture and gently work it together until the dough starts to come together.
Put the dough onto a lightly floured surface and gently work it together with your hands.
Now to make the layers in the biscuit, flatten the dough into a rectangle and fold it in thirds.
Turn the dough and flatten back into a rectangle. Repeat this process one or two more times.
Place the dough onto a lightly floured surface and roll it into a 1/2-inch thick rectangle.
Using a floured biscuit cutter, cut out the biscuits (a mason jar lid works just as well(preferred by me)).
Gather any leftover pieces of dough, rolling it back down to 1/2-inch thickness and cutting it until you have made all the biscuits you can.
Arrange the biscuits on the baking sheet about 1/4 inch from each other.
Bake at 450°F for about 15-17 minutes or until lightly golden brown on top.
Remove from the oven and enjoy!
*NOTE:
You can make these ahead of time and freeze the cut out biscuits.
To cook: Preheat oven to 375. Line a large baking sheet a silicone baking mat or spray with nonstick spray and put the frozen biscuits about 1/4 inch apart.
Bake in the over for 20-25 minutes until lightly golden brown on top.
The reason for the lower temp and longer time is to allow the biscuit to thaw and cook fully.
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