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1
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
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2
Whisk the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl.
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3
Using a food processor, pastry cutter, or your fingertips incorporate 3/4 cup chilled butter into the dry ingredients until the mixture resembles coarse meal.
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4
Add the buttermilk and stir just until moistened.
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5
Using 1/2 cup dough for each biscuit, drop biscuits onto the prepared baking sheet, spacing mounds about 2-inches apart.
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6
Bake the biscuits until they are golden brown on top, about 15 to 20 minutes or until a tester comes out clean.
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7
Serve the biscuits warm.
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8
Buttermilk Biscuit Variations:
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9
Bacon, Cheddar and Chive: Add 7 slices of cooked and chopped bacon, 1 1/2 cups Cheddar cheese, and 1/4 cup chives to mixture after cutting in the butter.
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10
Serve with melted butter.
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11
Blueberry with Lemon and Thyme: Combine 6 cups blueberries, 2/3 cup sugar, and 2 tablespoons water in large saucepan.
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12
Stir the mixture until softened and syrup coats spoon.
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13
Cover and chill.
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14
Add 1 tablepsoon grated lemon zest and 2 teaspoons chopped thyme leaves to the dry ingredients.
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15
Serve the lemon-thyme biscuits sliced horizontally with sweetened blueberries served alongside.
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16
Strawberry Shortcake with Sweet Buttermilk Biscuits: Add an additional 2 tablespoons sugar to the dry ingredients.
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17
Brush the tops of the drop biscuits with heavy cream and top with turbinado sugar.
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18
Serve with 2 pounds sweetened strawberries and fresh whipped cream.
