Perfect Buttermilk Biscuits are soft, buttery, light, and tender – in a word: heavenly. Serve them up with butter, homemade jam, sausage gravy and eggs, or (if you want some real South in your mouth) chocolate gravy!
Sift flour, baking powder, salt, baking soda and sugar into a large bowl.Grate frozen butter and work it into the flour mixture until it resembles coarse crumbs.
Make a well in the center of the butter-flour mixture and pour the buttermilk into it. Stir just enough to combine.
Turn the dough onto a floured surface and pat it down. Roll the dough ½ inch thick and fold in half. Roll it out again to ½ inch thick.Using a round biscuit cutter or the top of a drink glass, cut biscuits out.
Transfer the biscuits to a parchment-lined baking sheet. Brush the tops of the biscuits with additional buttermilk.
Bake in preheated oven for 14-15 minutes, or until lightly browned.
Notes
Baking powder has an expiration date. Test the freshness of your baking powder by mixing a small spoonful with ¼ cup of hot water. If it is viable, it will bubble vigorously. No bubbles? Replace it!