Fluffy Buttermilk Biscuits

Instructions

1. Preheat the Oven: Heat the oven to 218°C. Set aside an oven-safe 10-inch or 12-inch skillet like a cast iron pan, or if you do not have one, set aside a baking sheet instead.

2. Combine Dry Ingredients: Combine the flour, baking powder, baking soda, sugar, and salt in a stand mixer until mixed or this could be done by hand as well.

3. Add Butter: Cut the cold butter into cubes or thin slices, then scatter it over the flour in the mixer. Mix until the butter turns into tiny bits.

4. Form the Dough: Empty the butter-flour mixture into a large bowl. Make a well in the middle, and then pour in the buttermilk. Stir until a shaggy dough forms.

5. Prepare the Dough for Shaping: Transfer the dough onto a lightly floured work surface. Sprinkle a little flour on top, and then bring the dough together with your hands. It might be a bit sticky, so add flour as needed.

6. Fold the Dough: P pat the dough down into a rectangle about 3/4 inch thick without working it too much. Fold the dough into thirds, like a letter. Rotate the rectangle 90 degrees, then repeat this process twice.

7. Cut the Biscuits: Pat the dough into a rectangle between 1/2 inch and 3/4 inch thick. Use a biscuit cutter (I used a 3-inch round cutter) to cut out your biscuits. Do not twist the cutter, as this will seal the edges of the biscuits and prevent them from rising.

8. Arrange Biscuits: Place the cut-out biscuits into the skillet (or onto a baking sheet). Keeping them close to each other helps them rise.

9. Reuse Scraps: Gently press together the scraps and use them to make more biscuits. Be careful not to overwork the dough, or else the biscuits will be tough.

10. Bake: Bake the biscuits until golden brown and risen, about 10 to 15 minutes. Serve warm.