Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it.
Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, salt, and sugar (if using).
Cut in the Butter:
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter, two forks, or your fingers to cut the butter into the flour until it resembles coarse crumbs with pea-sized pieces of butter. Don’t overwork it—those butter bits are what make your biscuits flaky!
Add the Buttermilk:
Pour in the cold buttermilk and gently stir with a fork or spatula until the dough just comes together. Be careful not to overmix—it should be slightly shaggy and a little sticky.
Shape the Biscuits:
Turn the dough out onto a floured surface. Gently knead it a few times (3-4 folds) to bring it together. Pat it out into a rectangle about 1-inch thick.
Use a biscuit cutter (or a drinking glass) to cut out your biscuits. Press straight down without twisting to ensure they rise properly. Gather the scraps, gently press together, and cut out the remaining biscuits.
Bake the Biscuits:
Place the biscuits onto the prepared baking sheet, making sure they’re touching slightly (this helps them rise higher).
Brush the tops with a little milk for a golden finish, if desired.
Bake for 12–15 minutes, or until the tops are golden brown and the biscuits have risen beautifully.
Serve:
Let the biscuits cool for a few minutes, then serve warm with butter, honey, jam, or gravy. The flakiness is the star of the show here!
