Instructions:
Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, sugar, and salt. Whisk the dry ingredients together until well combined.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. Be careful not to overwork the mixture to keep the butter cold.
Make a well in the center of the mixture and pour in the cold buttermilk. Stir the mixture with a fork until it just comes together. The dough should be soft and slightly sticky.
Lightly flour a clean surface and turn out the dough onto it. Gently knead the dough 3-4 times, just until it becomes cohesive. Avoid over-kneading, as this can result in dense biscuits.
Pat the dough into a 1-inch thick rectangle. Using a round biscuit cutter (approximately 2-3 inches in diameter), cut out the biscuits. Press the cutter straight down without twisting to ensure even rising.
Place the biscuits onto the prepared baking sheet, leaving about 1 inch of space between them. Gather any remaining dough scraps and gently reshape to cut more biscuits.
Bake the biscuits in the preheated oven for 12-15 minutes, or until they turn golden brown on top. Keep an eye on them to avoid over-browning.
Once baked, remove the biscuits from the oven and transfer them to a wire rack to cool slightly.
Serve the biscuits warm with butter, jam, honey, or any desired accompaniment.
Enjoy the delightful flavors of these Southern buttermilk biscuits with their light and airy texture that pairs perfectly with breakfast, brunch, or any meal throughout the day. They are best enjoyed fresh out of the oven, but can also be stored in an airtight container for a day or two. Simply reheat them briefly before serving to maintain their fluffy texture.
Note: Feel free to experiment by adding shredded cheese, fresh herbs, or even crispy bacon bits to the dough for added flavor variations.
