a full recipe for buttery buttermilk biscuits that are tender, flaky, and perfect for breakfast or any meal:
### **Ingredients:**
– **2 cups all-purpose flour**
– **1 tablespoon baking powder**
– **1 teaspoon salt**
– **1 tablespoon sugar** (optional, for a slight sweetness)
– **1/2 cup (1 stick) unsalted butter, cold and cubed**
– **3/4 cup buttermilk, cold**
– **1 tablespoon milk (optional, for brushing)**
### **Instructions:**
#### **1. Preheat the oven:**
– Preheat your oven to **450°F (232°C)**. Place a piece of parchment paper or a silicone baking mat on a baking sheet for easy cleanup.
#### **2. Combine the dry ingredients:**
– In a large mixing bowl, whisk together the **flour**, **baking powder**, **salt**, and **sugar** (if using).
#### **3. Cut in the butter:**
– Add the cold **cubed butter** into the flour mixture. Use a pastry cutter, two forks, or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs, with small pea-sized pieces of butter still visible. This will help the biscuits become flaky when baked.
#### **4. Add the buttermilk:**
– Make a well in the center of the mixture and pour in the **cold buttermilk**. Use a fork to gently mix until the dough just comes together. Avoid overworking the dough—this will make the biscuits tough.
#### **5. Turn out the dough:**
– Turn the dough out onto a lightly floured surface. Gently fold it over onto itself a few times (about 4–5 times) to help form layers. Be careful not to overwork the dough.
#### **6. Roll out and cut the biscuits:**
– Pat the dough into a rectangle about **1-inch thick**. Using a round biscuit cutter (about 2 1/2 inches), cut out biscuits. Press straight down without twisting the cutter to ensure the biscuits rise properly.
#### **7. Arrange the biscuits:**
– Place the biscuits onto the prepared baking sheet, close together (about 1 inch apart) for soft sides or spaced further apart for crispier sides. If you like, brush the tops of the biscuits with a small amount of **milk** to give them a golden, slightly shiny finish.
#### **8. Bake the biscuits:**
– Bake in the preheated oven for **10-12 minutes**, or until the tops are golden brown and the biscuits have risen.
#### **9. Serve:**
– Remove the biscuits from the oven and let them cool for a few minutes on a wire rack. Serve warm with butter, honey, jam, or gravy!
### **Tips:**
– For extra flaky biscuits, keep the butter as cold as possible and handle the dough gently.
– If you don’t have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.
– These biscuits can be stored in an airtight container for a couple of days or frozen for later use.
Enjoy these melt-in-your-mouth buttery buttermilk biscuits!