These fluffy buttermilk biscuits are a delightful addition to any meal, offering a tender and buttery texture.
Preheat your oven to 450°F (230°C).
Preheating ensures even baking and proper rise for the biscuits.
In a mixing bowl, combine the flour, baking powder, sugar, cream of tartar, salt, and baking soda.
Mixing the dry ingredients thoroughly ensures even distribution of leavening agents.
Cut the cold butter into the dry mixture using a pastry blender until it resembles coarse crumbs.
Using cold butter helps create flaky layers in the biscuits.
Make a well in the center of the mixture and pour in the buttermilk. Stir gently until just combined.
Avoid overmixing to keep the dough tender.
Turn the dough out onto a floured surface and knead gently 10-12 times until smooth.
Handle the dough lightly to prevent it from becoming tough.
Roll the dough to a 1/2-inch thickness and cut out biscuits using a floured cutter.
Dip the cutter in flour between cuts to prevent sticking.
Place the biscuits on an ungreased baking sheet, spacing them 1 inch apart.
Spacing the biscuits allows for even baking and browning.
Bake in the preheated oven for 10-12 minutes or until golden brown.
Keep an eye on the biscuits to avoid overbaking.
Serve warm with your favorite toppings or accompaniments.
Biscuits are best enjoyed fresh out of the oven.
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