Flakiest Buttermilk Biscuits

By srumbel

Ultra-flaky and oh-so buttery, these classic buttermilk biscuits are sure to become your go-to biscuit recipe.
from wholeandheavenlyoven.com

Ingredients

• 2-1/2 cups white whole wheat flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon coconut sugar (or brown sugar)
• 1 teaspoon salt
• 8 tablespoons cold butter, cut into 1/2-in pieces
• 1-1/4 cups buttermilk

Details

Preparation time 10mins
Cooking time 25mins

Preparation

Step 1

Preheat oven to 450F. Line a baking sheet with parchment paper. Set aside.
In a large bowl, whisk flour, baking powder, baking soda, sugar, and salt. Using fingers OR a pastry cutter, cut butter into flour mixture until mixture forms pea-sized clumps. Pour buttermilk over top and gently stir until dough just comes together.
Turn dough onto a floured surface and gently knead 1 to 2 times until dough is smooth. Roll dough out to 1-in thickness and cut out biscuits using a 3-in biscuit cutter.
Place biscuits 2-in apart on prepared baking sheet. Bake biscuits at 450F 14-15 minutes or until golden. Cool biscuits on a wire cooling rack.
Yield: 1 dozen biscuits
Notes

Store biscuits in an airtight container at room temperature up to 5 days. Biscuits may also be frozen up to 1 month.