Flaky, Fluffy, Layered Butter Biscuits

Ingredients

• 4 ½ cups all purpose flour, plus more for dusting the surface

• 1 tablespoon + 1 teaspoon baking powder

• 1 teaspoon baking soda

• 2 teaspoons granulated sugar

• 1 teaspoons salt

• 1 cup COLD unsalted butter

• 2 cups buttermilk*

If you don’t have buttermilk, you can make buttermilk by combining vinegar and milk. In a measuring cup, add 2 tablespoons of vinegar and then fill the measuring cup to 2 cups with milk. Let it sit for 5 minutes.

Instructions

1. Preheat the oven to 425°F. Line two baking sheets with parchment paper.

2. In a large bowl, combine the flour, baking powder, baking soda, sugar, and salt.

3. Cut in the COLD butter using a pastry cutter until coarse crumbs have formed and it sticks together pretty well.

4. Gently fold in the buttermilk. Knead the dough to incorporate any dry bits from the bottom of the bowl.

5. Turn the dough out onto a floured surface and knead it a few times.

6. Roll the dough to about an inch thick, and then fold it back on itself. Repeat this process 6 times.

7. With your dough 1 inch thick, cut your biscuits out into 2 circles.

8. Space the biscuits at least an inch apart on your prepared baking sheet. Bake for 20 minutes.

Prep time: 15 min, Cook time: 20 min, Total time: 35 min. Makes 24 biscuits.

Modified from: https://www.sugardishme.com/the-biggest-fattest-fluffiest-all-butter-biscuits/