Buttermilk Biscuits

Preheat your oven to 500°F. Line a baking sheet with aluminum foil for easy cleanup. In a large bowl, whisk together 4 cups of cake flour, 2 tablespoons of baking powder, and 1½ teaspoons of salt until everything is well combined.

Cut in ½ cup of cold, cubed butter using a pastry cutter or fork until the mixture resembles a coarse meal with small, pea‑sized bits of butter throughout.

Add in 2 cups of buttermilk and stir just until a shaggy dough forms.

Gently knead the dough, folding it over itself and pressing down with the heel of your hand. The dough will be slightly sticky at first, so sprinkle in a little extra flour as needed until it becomes soft and cohesive. Lightly flour a rolling pin and roll the dough out to 1‑inch thickness, then cut out biscuits in your desired size.

Place the biscuits on a lined baking sheet and bake for 12–15 minutes, or until they reach your preferred level of doneness. For extra‑large cathead biscuits, increase the bake time as needed. Once they’re finished baking, transfer the biscuits to a cooling rack to stop the cooking process and let them cool for 5–10 minutes before serving.

Enjoy!

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