This How To Make Flaky Buttermilk Biscuits guide will show you all the tips an tricks to get those buttery layers. Tall and fluffy biscuits filled with lots of layers that are crispy on the outside and soft on the inside.
Preheat oven to 450°F (232 degrees C). Line a baking sheet with parchment paper or lightly grease, set aside. OR use a cast iron skillet lightly greased.
In a large bowl combine the flour, sugar, baking powder, baking soda, and salt. Using a cheese grater grate the very cold butter (I like to keep mine in the freezer) into the bowl of flour. Gently mix in the butter. Stir in the buttermilk just until the dough starts to come together. It will look very rough and shaggy.
Place dough onto work surface and gently knead dough 5-10 times to finish bringing the dough together. Roll into a rectangle then fold dough into thirds. Repeat then roll into a rectangle or square that is 1/2" thick.
Cut with a 2 1/2" or 2 3/4" biscuit cutter by dipping it into flour and pushing straight down. Do not twist the cutter. Cut the biscuits as close together as possible. Place biscuits on prepared pan with sides touching for softer sides or space apart for crisper sides. Re-roll any scraps until you have 12 biscuits.
Bake for 10-15 minutes or until golden brown.
Store baked biscuits in an airtight container for up to 5 days. Or freeze them for up to 3 months.
To freeze biscuit dough: prepare biscuits and cut with biscuit cutter as directed. Place raw biscuits on a parchment lined baking sheet and freeze until solid (about 2-4 hours). Transfer to a ziploc bag and freeze for up to 3 months. To use: Place frozen biscuits on a parchment lined baking sheet or greased cast iron skillet and bake in preheated oven for 18-20 minutes or until golden brown.