Homemade buttermilk biscuits

Sure, here’s a classic recipe for homemade buttermilk biscuits:

Preheat the Oven: Preheat your oven to 425°F (220°C).
Prepare Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar (if using).
Cut in the Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. The butter pieces should be about the size of small peas.
Add Buttermilk: Gradually add the buttermilk to the flour mixture, stirring gently with a fork until the dough comes together. You might not need the full cup of buttermilk; add just enough so the dough is slightly sticky and all the flour is moistened.
Knead the Dough: Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together. Be careful not to overwork the dough.
Roll and Cut: Roll the dough out to about 1/2-inch thickness. Use a biscuit cutter or a glass to cut out biscuits. Press straight down without twisting to ensure the biscuits rise evenly.
Place on Baking Sheet: Place the biscuits on a baking sheet lined with parchment paper, close together if you like soft sides or apart if you prefer crispier sides.
Bake: Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown on top.
Cool and Serve: Remove from the oven and let the biscuits cool on a wire rack for a few minutes. Serve warm with butter, honey, or your favorite jam.

Ensure your butter and buttermilk are very cold. This helps create flaky layers in the biscuits.
Handle the dough as little as possible to avoid tough biscuits.
You can freeze the unbaked biscuits and bake them directly from frozen; just add a few extra minutes to the baking time.

Enjoy your homemade buttermilk biscuits!