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 the biscuits bake evenly and rise properly.
In a large mixing bowl, combine the flour, sugar, cornstarch, baking powder, baking soda, and salt.
Sifting the dry ingredients together helps to evenly distribute the leavening agents.
Add the cold butter to the dry ingredients and use your fingertips to rub it in until the mixture resembles coarse crumbs.
Using cold butter is key to achieving flaky layers in the biscuits.
Pour in the buttermilk and gently mix until a dough forms.
Mix just until combined to avoid overworking the dough, which can make the biscuits tough.
Turn the dough out onto a floured surface and knead it gently about 8 times until smooth.
Kneading lightly ensures the dough is cohesive without overdeveloping the gluten.
Roll out the dough to about 1 inch thickness.
Keep the thickness consistent to ensure even baking.
Use a 2-inch biscuit cutter to cut out biscuits, gathering and re-rolling scraps as needed.
Press straight down with the cutter to help the biscuits rise evenly.
Place the biscuits on an ungreased baking sheet, spacing them slightly apart.
Spacing the biscuits allows for even cooking and browning.
Bake in the preheated oven for about 12 minutes, or until golden brown.
Check the biscuits towards the end of the baking time to avoid overbrowning.
Serve the biscuits warm with your favorite toppings or accompaniments.
Serving warm enhances the buttery flavor and tender texture.
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