Homemade Buttermilk Biscuits

Instructions:

1. Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs. You want to leave some pea-sized pieces of butter in the mixture.
4. Pour the buttermilk into the dry mixture and stir until the dough comes together. Be careful not to overmix; you want a shaggy dough, not a smooth one.
5. Turn the dough out onto a lightly floured surface. Gently knead it a few times, just enough to bring it together. Pat it into a 1-inch thick rectangle.
6. Use a round biscuit cutter to cut out biscuits from the dough. Dip the cutter in flour to prevent sticking. Press straight down and avoid twisting the cutter to ensure the biscuits rise properly.
7. Place the cut biscuits on the prepared baking sheet, with the sides touching. This will help them rise higher.
8. Gather the remaining dough scraps, gently pat them together, and cut out more biscuits.
9. Brush the tops of the biscuits with the melted butter. This will give them a golden brown finish.
10. Bake in the preheated oven for about 10-12 minutes, or until the biscuits are golden brown and have risen nicely.
11. Remove the biscuits from the oven and let them cool slightly on a wire rack. Serve them warm with butter, jam, honey, or gravy.

Homemade buttermilk biscuits are best when served fresh out of the oven, but you can also store any leftovers in an airtight container and reheat them in the oven for a few minutes when you’re ready to enjoy them again.