Step 1: Preheat the Oven

Preheat your oven to 450°F (230°C).

A high oven temperature is important because it helps the biscuits rise quickly and creates a beautiful golden crust.

Place a cast-iron skillet or baking sheet in the oven while it preheats if you want especially crisp bottoms.

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Step 2: Combine the Dry Ingredients

In a large mixing bowl, whisk together:

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Sugar, if using

Mix thoroughly so the leavening agents are evenly distributed.

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Step 3: Cut in the Cold Butter

Cut the cold butter into small cubes.

Add it to the flour mixture.

Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until you have a coarse, crumbly mixture.

You should still see small pieces of butter throughout the flour.

Don’t completely blend the butter into the flour.

Those little pieces are what help create flaky layers.

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Step 4: Add the Buttermilk

Make a well in the center of the flour mixture.

Pour in the cold buttermilk.

Using a wooden spoon or spatula, gently stir until a shaggy dough forms.

Don’t overmix.

The dough doesn’t need to look perfectly smooth.

If there are a few dry crumbs remaining, that’s okay.

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Step 5: Turn Out the Dough

Lightly flour your work surface.

Transfer the dough onto it.

Gently bring the dough together with your hands.

Avoid kneading it like bread dough.

Too much handling can make the biscuits tough.

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Step 6: Create the Layers

This is one of the most important steps.

Pat the dough into a rectangle approximately ¾-inch to 1-inch thick.

Fold the dough in half.

Gently press it down again.

Fold it once more.

Repeat this process about 3–4 times.

This creates layers without requiring complicated pastry techniques.

Finally, gently pat the dough to approximately ¾–1 inch thick.

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Step 7: Cut the Biscuits

Use a 2½–3-inch round biscuit cutter.

Press the cutter straight down into the dough.

Do not twist the cutter.

Twisting can seal the edges and prevent the biscuits from rising properly.

Place the biscuits close together on a lightly greased cast-iron skillet or baking sheet.

For softer sides, place them so they’re touching.

For crispier edges, leave a little space between each biscuit.

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Step 8: Gather the Scraps

Gently gather the remaining dough.

Pat it together without overworking it.

Cut additional biscuits.

Try to avoid repeatedly re-rolling the scraps because the final biscuits can become tougher.

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Step 9: Brush With Buttermilk

For an extra golden top, lightly brush the biscuit tops with a little buttermilk.

This helps create beautiful browning during baking.

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Step 10: Bake

Place the biscuits in the hot oven.

Bake for approximately 12–15 minutes, or until the tops are beautifully golden brown and the biscuits have risen.

The exact baking time depends on the size of your biscuits.

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Step 11: Add Butter

Remove the biscuits from the oven.

Immediately brush the tops generously with melted butter.

Let them rest for a few minutes before serving.

 

Then split one open and watch the steam escape from those flaky layers.