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Baking is often described as a form of alchemy, where simple ingredients transform into something delightful and memorable. Among these culinary creations, few dishes evoke the same sense of comfort and satisfaction as freshly baked buttermilk biscuits. This Flaky Heaven Buttermilk Biscuits recipe is a homage to Southern cooking, a tradition that has perfected the art of biscuit-making over generations. These biscuits are not only a staple in Southern homes but also an adored feature on breakfast and brunch tables around the world.

Homemade Buttermilk Biscuits

Discover the joy of baking with this Flaky Heaven Buttermilk Biscuits recipe, a delightful tribute to Southern cuisine. These biscuits are rich, buttery, and incredibly flaky, perfect for breakfast or brunch. This guide covers essential ingredients like all-purpose flour, cold unsalted butter, and buttermilk, along with step-by-step instructions for achieving biscuit perfection. Whether enjoyed alone or with gravy, these biscuits are sure to impress everyone at your table. Get ready to bake something heavenly!
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Ingredients
  

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 cup unsalted butter, chilled and cut into small cubes

3/4 cup buttermilk, cold

1 tablespoon honey or sugar (optional, for sweetness)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

    Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt until thoroughly combined.

      Cut in Butter: Add the chilled butter cubes to the flour mixture. Using a pastry cutter, fork, or your fingers, cut the butter into the flour until it resembles coarse crumbs, with pea-sized pieces throughout.

        Add Buttermilk: Make a well in the center of the dry ingredients, pour in the cold buttermilk, and the honey (if using). Stir gently until just combined; do not overmix. The dough should be slightly sticky.

          Turn Out Dough: Lightly flour a clean surface and turn the dough out onto it. With floured hands, gently knead the dough just a few times until it comes together.

            Roll and Fold: Pat the dough into a rectangle about 1/2-inch thickness. Fold it into thirds like a letter, then roll it out again to 1-inch thickness. Repeat this process 2-3 times for flakier biscuits.

              Cut Biscuits: Use a floured biscuit cutter or a glass to cut out biscuits, pressing straight down without twisting. Gather scraps and repeat until all the dough is used.

                Bake: Place the biscuits onto the prepared baking sheet, close to each other but not touching. Bake in the preheated oven for 12-15 minutes or until the tops are golden brown.

                  Cool and Serve: Allow the biscuits to cool for a few minutes on the baking sheet, then transfer them to a wire rack. Serve warm with butter, jam, or gravy.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 12 biscuits