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1
Preheat your oven to 400 degrees F. Meanwhile, gather the flour, baking powder, salt, sugar and baking soda into your large mixing bowl and whisk together until fully incorporated.
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2
Now cut your butter into small cubes with your bench knife or straight edge knife and place into the bowl.
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3
Using your pastry cutter, cut the butter into the dry mixture in a downward twisting motion until you reach a sandy texture.
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4
At this point, your dry mix should feel like beach sand, but if there are some slightly larger pieces of butter remaining this is okay.
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5
Those pieces will create the flaky effect when the biscuits begin to cook.
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6
Now, create a well in the center of your bowl of dry ingredients.
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7
Pour the buttermilk into the center of the bowl.
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8
Using your hands (this will feel funny and get messy), incorporate all the ingredients until the dough begins to come together and become one.
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9
Now put a small amount of flour on a flat surface and continue to bring the dough together, making sure not to knead the dough or overwork it.
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10
Use some of that extra flour to bring it all together and get the dough off your fingers too.
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11
Now spread out and flatten the dough so it's about the height of your flattened hand.
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12
Using your biscuit cutter (dip it in some flour to keep any dough from sticking to it), cut out 24 biscuits, reworking the dough if need be.
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13
Place a piece of parchment paper on your cookie sheet and line up the cut biscuits, 4 by 6.
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Place the biscuits into the oven and cook until golden brown, about 20 minutes.
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15
Remove the biscuits and let cool for about 5 minutes before handling.
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16
These biscuits are great for breakfast with eggs and bacon, or alone as a snack.
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17
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
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18
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
