# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour (approximately 8.8 oz)
02 - 1 tablespoon baking powder
03 - ½ teaspoon baking soda
04 - 1 teaspoon fine sea salt
05 - 1 tablespoon granulated sugar
→ Fats
06 - ½ cup unsalted butter, cold and cubed (4 oz)
→ Liquids
07 - ¾ cup cold buttermilk (6 fl oz), plus extra for brushing
# Directions:
01 - Set the oven to 425°F and line a baking sheet with parchment paper.
02 - Combine flour, baking powder, baking soda, sea salt, and sugar in a large bowl and whisk until evenly blended.
03 - Add cold, cubed butter to the dry mix and use a pastry cutter or fingertips to blend until the mixture forms coarse crumbs with some pea-sized chunks remaining.
04 - Create a well in the center of the mixture and pour in the cold buttermilk. Gently stir with a fork just until combined, avoiding overmixing.
05 - Turn dough onto a lightly floured surface. Pat into a ½ inch thick rectangle, fold in half, then gently pat again. Repeat this folding and patting two more times to develop flaky layers.
06 - Pat dough to a final thickness of 1 inch. Using a 2½ inch round biscuit cutter, cut biscuits straight down without twisting. Reform scraps to cut additional biscuits as needed.
07 - Place biscuits close together on the prepared baking sheet and lightly brush the tops with buttermilk.
08 - Bake in the preheated oven for 13 to 15 minutes until biscuits rise tall and turn golden brown.
09 - Allow biscuits to cool for a few minutes before serving warm.
