1. Combine dry ingredients per the recipe below.
2. Cut in the butter until crumbly. Add in buttermilk until moistened.
3. Flour surface. Knead gently. Pat dough & fold over a few times to create layers.
4. Cut with biscuit cutter and bake until golden brown.

Serve these with anything from hamburger gravy, brown gravy to honey butter.

Tips for Fluffy Buttermilk Biscuits

Biscuits are easy to make but like pie crust, scones, and other quick dough recipes, the key to success is the way the dough is handled.  Here are a few tips to make sure these are the fluffiest biscuits:

• Ensure butter is COLD.  I stick the butter in the freezer for a few minutes before starting.
• Cut in the butter until you have coarse crumbs about the size of peas.
• When cutting the biscuits, don’t twist the cutter.  Just do one simple cut straight down.  If twisted, this seals the edges and the biscuits won’t rise as well. The dough can also be pat into a rectangle and cut into squares.
• Use a sharp cutter or a biscuit (or even cookie) cutter.  While a round glass will produce the same size, the blunt edge will cause the same issue as above.
• Don’t overmix, the dough needs to just hold together and the butter needs to stay cold.  Handling the dough too much will result in a tough biscuit. The heat from your hands will melt the butter.
• Use a lightly floured surface so you don’t add too much additional flour to the dough.