The flakiest, fluffiest, best Southern buttermilk biscuits in all the land. This method is foolproof!
- 6 tablespoons unsalted butter, frozen or refrigerated, plus more for greasing baking sheet
- 2 cups unbleached all-purpose flour (measured out with the scoop and sweep method)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup cold buttermilk
- Heat oven to 450°F. Generously grease bottom of a baking sheet with butter or line with parchment paper.
- Use a box grater to grate cold butter into a small bowl — or, cut butter with a knife into very small cubes. Place bowl in freezer.
- In a large bowl, whisk flour, baking powder, salt and baking soda until well combined. Add grated butter and, using a pastry blender or 2 knives, cut in butter it’s the size of small peas. Pour in cold buttermilk and stir mixture with a wooden spoon just until a dough forms (do not overmix).
- Transfer dough to a lightly floured surface; very gently pat into a rough ball. Use a sharp knife or bench scraper to cut dough in half. Place one half on top of other half, and very gently press halves together, shaping into a rough ball again. Repeat 3 times.
- Gently shape dough into a rough rectangle about 1-inch thick. Cut dough into 12 equal squares; transfer to prepared baking sheet, spacing biscuits at least 1 inch apart. Place baking sheet in freezer 10 minutes to re-chill dough.
- Transfer baking sheet directly from freezer to oven and bake biscuits 10 to 12 minutes until golden and fluffy. Serve immediately.
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