I'm not a huge fan of baking, only because my personality is that creative fly by the seat of my pants type and baking leaves no room for that!
Rest assured anything found here having to do with baking won't be super fussy.
Having said this I am a bit of a biscuit snob, lol, only because I love them so much!
There are a few simple things that make all the difference in a biscuit.......things even I abide by!
1. You're buttermilk and butter need to be super cold, I cut the butter into pieces and put it, along with the buttermilk in the freezer for about 10-15 minutes prior to mixing.
2. I don't like to use a rolling pin, patting the dough keeps the chunks of butter and that's what steams during baking to make all those beautiful flaky layers.
3. Never twist your cutter, push down and pull straight up, again this is all about those layers.
Seldom will you see me with this many rules for a recipe, but I promise you, its not hard and it's SO worth it.
Time - Including baking 45 minutes
2 Cups all purpose flour
1 Stick unsalted butter + additional for brushing tops
cut the stick into 8 pieces and then cut those in half and freeze them for 15 minutes
1 tsp salt
1 TB baking powder
1/4 tsp baking soda
1 tsp sugar
1 cup buttermilk put in freezer for 15 minutes
Pre Heat oven to 450
Line a sheet pan with parchment paper.
In a food processor add the flour, sugar, baking powder, baking soda and salt, pulse to combine.
Add in the chilled butter and quickly pulse just until butter is a little bigger than pea size.
Add buttermilk and again quickly pulse just until the dough starts to come together.
Dump dough onto a floured counter or board and pat into a rectangle about 12" wide.
Fold the right 1/3 of the dough to the middle and then the left 1/3 of the dough over that. Pat to another rectangle and repeat 3 times.
Pat to a final rectangle and cut out your biscuits, remember don't twist your cutter! Place on cookie sheet and brush with melted butter.
Bake 15 minutes or until golden.