Makes 16 – 2 inch biscuits
4 cups all-purpose flour, plus more for your work surface
4 teaspoons baking powder
1 ½ teaspoons kosher salt
½ teaspoon baking soda
12 tablespoons (1 ½ sticks) unsalted butter, very cold, cut into small pieces
1 ½ cups buttermilk OR 1 ½ cups milk + 1 ½ tablespoons of vinegar
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper or use a silicone mat. (If you don’t have either, spray your baking sheet lightly with non-stick cooking spray.
- If using milk and vinegar in place of buttermilk, pour vinegar into milk and stir. Let stand while you prepare the rest of the mixture.
- In a large bowl, whisk together the flour, baking powder, kosher salt, and baking soda.
- Add the butter to the mixture and use a pastry cutter (I use my hands and work quickly) to break up the butter into the flour mixture. You’re looking for the butter to be pea-sized and the mixture to be crumbly. Add the buttermilk (or milk and vinegar mixture) and stir until just mixed. Overmixing will cause your biscuits to be tough.
- Transfer the dough to a lightly floured surface and knead it (very briefly) until it comes together and is no longer sticky – you may need to add more flour to achieve this. Gently roll or pat out until dough is between 1/2″ – 1″ thick. Using a 2-inch round biscuit or cookie cutter, cut out approximately 16 biscuits. You can re-roll scraps to get more biscuits.
- Place biscuits on baking sheet so that they are touching each other. Lightly brush with buttermilk or plain milk. Bake until golden, approximately 20-24 minutes.
Tips for Making your Biscuits Rise:
- DO NOT twist cutter when cutting out biscuits – simply push down and lift up. Twisting prevents oven rise.
- Place biscuits on baking sheet so that they are touching. This allows the biscuits to use each other to “climb”.
- Use buttermilk or milk + vinegar combination. The acid in these activates the baking soda.