Tall, golden, pull-apart layers — the cornerstone of every Southern breakfast. Cold butter, real buttermilk, and a gentle hand are all it takes. Serve hot with butter, honey, or sausage gravy.
Directions
- Preheat the oven to 425°F and line a baking sheet with parchment.
- Whisk the flour, baking powder, salt, baking soda, and sugar. Cut in the cold butter until pea-sized pieces remain.
- Pour in the cold buttermilk and stir just until a shaggy dough forms — overworking kills the layers.
- On a floured surface, pat the dough into a rectangle, fold it in thirds like a letter, and repeat twice — this builds the flaky layers.
- Pat to 1 inch thick and cut straight down with a sharp cutter; do not twist, or the biscuits won't rise straight.
- Bake close together 13–15 minutes until golden, then brush the hot tops with melted butter.