Preheat your oven to 450°F (230°C). Prepare a baking sheet with parchment paper or lightly grease it.
Cut in the Butter:
In a large mixing bowl, cut the cold butter into small cubes. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
Combine Dry Ingredients:
Add the flour, baking powder, sugar, and salt to the bowl with the butter. Mix gently until combined.
Add Buttermilk:
Pour in the buttermilk and stir until the dough just comes together. It should be slightly sticky but manageable.
Form Biscuits:
Turn the dough out onto a lightly floured surface. Gently pat the dough into a rectangle about 1-inch thick.
Cut Out Biscuits:
Using a round biscuit cutter or the rim of a glass, cut out biscuits and place them on the prepared baking sheet. Gather any remaining dough, gently pat it out, and cut out more biscuits.
Butter Bath:
Melt the remaining butter and pour it over the tops of the biscuits. Make sure each biscuit gets a generous amount of butter.
Bake:
Bake in the preheated oven for 12-15 minutes or until the biscuits are golden brown on top.
Serve Warm:
Remove from the oven and let cool slightly on a wire rack. Serve warm with additional butter or your favorite jam.
Cook Notes:
Buttermilk Tip: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 ¾ cups of milk and letting it sit for 5-10 minutes.
Handling the Dough: Be gentle when mixing and shaping the dough to ensure light and fluffy biscuits. Overmixing or handling the dough too much can result in tough biscuits.
Storage: These biscuits are best enjoyed fresh but can be stored in an airtight container for up to 2 days. Reheat in the oven for a few minutes to restore their warmth and fluffiness.
