Soft Buttermilk Biscuits

Steps

1. 1.

   1.

   Heat The Oven** Heat oven to 220°C (425°F). Line a baking sheet with parchment. Keep the butter and buttermilk in the fridge until the second you need them. Warm butter kills the flaky layers.

2. 2.

   Cut In Cold Butter

   Whisk flour, baking powder, baking soda, salt, and sugar in a bowl. Add cold butter cubes. Cut in with a pastry cutter or fingertips until you see pea-sized pieces and some smaller crumbs. Do not melt it into a paste.

3. 3.

   Add Buttermilk

   Pour in cold buttermilk (and egg if using). Stir with a fork just until a shaggy dough forms. It should look rough, not smooth. Dump onto a lightly floured counter.

4. 4.

   Fold For Tall Layers

   Pat dough into a rectangle about 2 cm thick. Fold in half once. Pat out again. Fold once more. This builds flaky layers without overworking. Pat to about 2.5 cm thick.

5. 5.

   Cut Soft Buttermilk Biscuits

   Press a sharp cutter straight down. No twisting. Place biscuits close together on the sheet so they climb up each other. Brush tops with buttermilk. Bake 12–15 minutes until tall and golden on top.

6. 6.

   Serve Warm

   Optional: brush with melted butter right out of the oven. Split and eat with jam, honey, or gravy. Leftovers are fine toasted the next morning but they are best day one.