- 3 cups all purpose flour
- 1 tablespoons baking powder
- 1/ 4 teaspoon baking soda
- 1 teaspoon granulated sugar
- 2 teaspoon kosher salt
- 2 sticks (16 tablespoons) unsalted, cold and cubed butter
- 4 tablespoons powdered buttermilk + one cup water (or 1 cup buttermilk)
- buttermilk or cream, for brushing
- flaky sea salt (optional)
Preheat oven to 425 degrees Line a baking sheet with parchment paper.
Tumble the butter chunks into the flour mixture and begin to work them in, using your hands, a pastry cutter, or a food processor, until the butter is fully worked in and reduced to tiny bits (no large chunks). Pour the water (or buttermilk, if using) over the flour/butter and begin to combine (using a spoon or hands) until a ball of dough begins to form. If the dough seems too dry, add a bit more liquid, a tablespoon at a time.
Remove the dough to a floured surface and knead a few times until it’s uniform in texture. Pat into a large rectangle about 1 inch thick. Cut into desired shapes and transfer biscuits to parchment-lined baking sheet. Brush with buttermilk or cream and sprinkle with flaked salt, if desired.
Bake at 425 degrees for 20-25 minutes, until the biscuits have risen high and are golden brown on the top and bottom.
Serve hot, slathered with butter, jam, or honey (or all three!). Leftover biscuits can be frozen for a couple of weeks and reheated in the oven.