# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
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 cold unsalted butter, cubed
→ Liquids
07 - ¾ cup cold buttermilk, plus extra for brushing
# Directions:
01 - Preheat your oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.
03 - Add the cold, cubed butter. Using a pastry cutter or your fingertips, quickly work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
04 - Make a well in the center and pour in the cold buttermilk. Stir gently with a fork until just combined; do not overmix.
05 - Turn the dough onto a lightly floured surface. Gently pat it into a rectangle about ½ inch thick. Fold the dough in half, then gently pat it out again. Repeat folding and patting 2 more times for extra flaky layers.
06 - Pat the dough to a final thickness of 1 inch. Cut out biscuits with a 2½ inch round cutter, pressing straight down without twisting. Gather scraps and repeat as needed.
07 - Place biscuits close together on the prepared baking sheet. Brush tops lightly with buttermilk.
08 - Bake for 13 to 15 minutes, or until biscuits are tall and golden brown.
09 - Cool for a few minutes on the baking sheet before serving warm.
