Ingredients

The following ingredients have 4 Servings
  • 2 cups All-purpose flour
  • 1 tbsp Baking powder
  • ¼ tsp Baking soda
  • ½ tsp Salt
  • 1 tbsp Sugar
  • 6 tbsp Butter (unsalted, chilled, cubed)
  • ¾ cup Buttermilk (chilled)
  • 2 tbsp Milk (for brushing the top)

Instruction

  • Preheat the oven at 450°F / 230°C Gas Mark 8
  • In a bowl, combine the flour, baking powder, baking soda, salt, and sugar. Then, add the chilled, cubed butter. Pro tip - It is very important that the butter is chilled thoroughly. If necessary, place the butter in the freeze for 10 minutes.
  • Using a pastry blender or a fork, cut the butter into the flour until it resembles coarse bread crumb consistency.Pro tip - You can also grate the butter with a box grater. Alternatively, you can also use a food processor. Use short pulses and not too long instead transfer to the counter.
  • Then, add the buttermilk and combine well with a spoon or spatula. The mixture will still appear dry and crumbly and that's ok. Bring the dough into a ball and transfer to a lightly floured surface.
  • Using a rolling pin, lightly roll the dough. Fold the dough onto thirds, bringing the two sides over the center. Then, the top and bottom sides into the middle as well (see video). Just like closing a box!! Repeat this once more or twice more to create more folds. Pro tip - The butter must be cold at all times for the biscuits to be flaky. If necessary, place it in the fridge for a few minutes.
  • Finally, roll the dough again to about a 1/2 to 3/4-inch thickness, and using a 3-inch cookie cutter cut about 6 to 8 biscuits.Pro tip - Gather the remaining dough, stack, and make more biscuits until you have used up all the dough.
  • Place the biscuits on a parchment or silicone-lined baking tray. Brush the tops of each biscuit with milk or more buttermilk.
  • Bake for about 15 minutes until the top is lightly golden. Thicker biscuits may take up to 17 minutes. Remove from the oven, cool on the tray for 5 minutes.
  • Serve warm.