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Flaky, tender buttermilk biscuits fresh from the oven are a vegetarian Southern family staple that complements any meal. Light, buttery, and irresistible, these biscuits are perfect with gravy, jam, or simply slathered with butter.
Preheat the oven to 450°F and line a baking sheet with parchment paper for even browning.
In a large bowl, whisk together the all-purpose flour, baking powder, sugar, and salt to evenly distribute the leavening.
Cut the cold unsalted butter into small cubes, then use a pastry cutter or your fingers to quickly work the butter into the flour mixture until it resembles coarse crumbs—work swiftly to keep the butter cold for flakiness.
Pour in the cold buttermilk and gently fold with a spatula just until the dough comes together; do not overmix.
Turn the dough out onto a lightly floured surface, pat gently to 1-inch thickness, and fold the dough over itself 2-3 times for layering; cut out biscuits with a 2.5-inch cutter.
Place biscuits closely together on the baking sheet and bake for 12–15 minutes, rotating the sheet halfway through, until golden brown on top.
Optional: Brush warm biscuits with melted butter right after baking for extra richness.
