Classic Fluffy Buttermilk Biscuits

1.Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper or lightly grease it.

2.In a large bowl, whisk together the flour, baking powder, and salt until well combined.

3.Add the cold, cubed butter to the dry ingredients. Use a pastry blender, two knives, or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This step is crucial for flakiness.

4.Pour in the cold buttermilk all at once. Use a fork or spatula to mix the ingredients until they are just combined and a shaggy dough forms. Do not overmix.

5.Turn the dough out onto a lightly floured surface. Gently pat the dough into a rough rectangle. Fold the dough in half (like closing a book) and gently pat it down again. Repeat this folding process 3-4 times to create layers, which ensures a high rise and flakiness.

6.Pat the dough to a thickness of about 2.5 cm (1 inch). Use a sharp biscuit cutter (or a glass rim) to cut the biscuits. Press straight down without twisting the cutter to maintain the layers. Re-form the scraps once and cut any remaining biscuits.

7.Place the biscuits on the prepared baking sheet, ensuring the sides are slightly touching (this helps them rise taller).

8.Brush the tops of the biscuits with the 2 tablespoons of melted butter.

9.Bake for 10 to 14 minutes, or until the tops are golden brown and the biscuits have doubled in height. Serve immediately while warm.