These fluffy buttermilk biscuits are quick, easy, and delicious; you'll never need to buy a sketchy biscuit mix again! They're perfect alone, with your favorite jam, or as an epic breakfast sandwich to start your day with.
In a large bowl, mix together flour, baking powder, salt, and sugar.
Cut cold butter into the flour mixture using a pastry cutter or simply chop butter into tiny cubes with a knife and mash into the flour with a fork. I actually use a box cheese grater and coarsely grate my butter into the flour. It's easy and saves me $$ on fancy gadgets!
Slowly pour in your milk while gently mixing with a fork.
Once all the milk has been added the dough will be a bit dry.
Begin to knead a few times to evenly distribute the moisture and, if still seriously dry after kneading, feel free to add an extra tablespoon of milk to the bowl. I typically knead my dough for about 8-10 strokes and stop manhandling it. Over kneading will toughen the dough.
Roll out [with your hands or a rolling pin] your dough onto a lightly floured surface and flatten until about 1 inch thick.
Use a biscuit cutter to cut out approximately 6 or 7 biscuits from the dough.
Lay flat, spaced, on an ungreased, nonstick baking pan and bake for 12-15 minutes at 425F. Mine are almost always done around the 12-13 min mark when the edges just barely turn golden.
Notes
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!