- 2 cups unbleached all-purpose flour, lightly spooned into a measuring cup and leveled with a knife
- 1/4 teaspoon baking soda
- 1 tablespoon baking powder
- 1 teaspoon kosher salt (reduce to 1/2 teaspoon if using salted butter)
- 6 tablespoons very cold butter, cut into chunks
- 1 cup buttermilk or plain kefir
- Preheat oven to 450 F.
- Place dry ingredients in the bowl of a food processor fitted with a chopping blade and pulse a few times to combine. Add chopped butter and pulse until the mixture resembles coarse meal.
- Add buttermilk and mix until just combined. The mixture should be very moist.
- Dust a work surface with flour and dust your hands with flour. Transfer the mixture to the floured work surface and gently pat until about 1″ thick.
- Fold the dough in half horizontally, then vertically, repeating so you fold the dough a total of 5 times. Gently pat into a circle about 1″ thick and use biscuit cutters (I use 2″) to cut the dough. You should be able to get about 8 biscuits, then gently pat the scraps back together and cut two more biscuits. Place close to each other on a baking sheet and brush with melted butter and lightly sprinkle with sugar.
- Bake for 10-12 minutes or until the tops are golden. Remove from oven. These can be served at any temperature.
- The key to these biscuits being light and fluffy is handling the dough as little as possible. Mix, fold, and press the dough just enough to get the job done.