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- 2 cups all-purpose flour, plus extra for dusting
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp sugar
- 3/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk, cold
Preparation: Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper.
Dry Mix: In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
Butter Incorporation: Using a pastry blender or your fingertips, work the cold butter into the flour mixture until it resembles coarse crumbs. This will ensure flakiness in your biscuits.
Wet Mix: Make a well in the center of the flour mixture and pour in the cold buttermilk. Stir just until the dough comes together. It will be sticky.
Kneading: Turn the dough onto a floured surface and gently knead it a few times until it becomes cohesive. Be careful not to over-knead, as this can make the biscuits tough.
Shaping: Roll or pat the dough to about 1-inch thick. Use a round biscuit cutter to cut out biscuits, pressing straight down without twisting to ensure even rising.
Baking: Place biscuits on the prepared baking sheet, ensuring they touch each other (this helps them rise uniformly). Bake in the preheated oven for about 10-12 minutes or until they're golden brown on top.
Serving: Serve warm with butter, honey, or jam.
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