Grandma's Buttermilk Biscuits (Fluffy, Buttery, Simple)

Recipe Card

2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
6 tablespoons cold unsalted butter (cut into small cubes)
¾ to 1 cup cold buttermilk (or make your own: 1 cup milk + 1 tbsp vinegar or lemon juice, let sit 5 minutes)

Preheat & prep – Preheat oven to 450°F. Line a baking sheet with parchment paper.
Mix the dry stuff – In a large bowl, whisk together flour, baking powder, baking soda, and salt. This is your base.
Cut in the butter – Cut the cold butter into small cubes. Using a pastry cutter, two knives, or your fingertips, work the butter into the flour until the mixture looks like coarse crumbs. This step is KEY — you want pea-sized butter chunks still visible. Don't overdo it.
Add buttermilk – Pour cold buttermilk in slowly, mixing gently with a fork until the dough just comes together. Don't overmix — it'll make tough biscuits. You want a slightly shaggy, soft dough.
The secret fold – Turn dough onto a lightly floured surface. Gently pat it down to about 1 inch thick. Fold it in half, pat again. Fold again, pat again. Do this 2–3 times total. This creates those gorgeous flaky layers.
Cut the biscuits – Using a round cutter (or a glass), cut out biscuits. Dip the cutter in flour between each cut — don't twist it, just push straight down. Twisting seals the edges and stops them from rising pretty.
Place on the tray – For soft-sided biscuits, place them touching each other on the baking sheet. For crispy edges, space them apart.
Bake – Bake for 12–15 minutes until golden brown on top. Don't overbake or they'll dry out.
Finish like Grandma – Brush the tops with melted butter while they're hot. This is that perfect "Grandma touch."

⏱️ Total Time: About 30 minutes (mostly hands-on, very little waiting)

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