1-First Step: Preparation and Mise en Place Begin by preheating your oven to 450°F (230°C) and lining a baking sheet with parchment paper. This ensures your biscuits bake evenly and prevents sticking. It’s crucial that all ingredients especially the butter and buttermilk remain cold throughout the process. For best results, measure all ingredients before starting and consider placing your mixing bowl in the freezer for 10 minutes to chill. Cold ingredients create steam pockets in the oven, which is the secret to achieving those signature flaky layers in your flaky biscuits.

2-Second Step: Mixing the Dry Ingredients In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt, and 1 tablespoon sugar until thoroughly combined. This ensures even distribution of leavening agents throughout the flour, which is critical for uniform rising. A wire whisk works best for this step to incorporate air into the flour mixture. Proper mixing at this stage prevents any bitter spots of undissolved baking powder in your finished biscuits.

3-Third Step: Incorporating the Butter Cut 6 tablespoons of cold unsalted butter (cubed) into the flour mixture using a pastry cutter, two forks, or your fingertips. Work quickly to keep the butter cold, stopping when the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. These visible butter pieces will melt during baking, creating the desired flaky layers. If using your fingers, work quickly to avoid melting the butter with body heat. This technique, known as “rubbing in,” is the most critical step for achieving the texture that makes southern biscuits so special.

4-Fourth Step: Adding the Buttermilk Make a well in the center of your flour-butter mixture and pour in 1 cup of cold buttermilk. Using a wooden spoon or spatula, gently fold the mixture together just until the dough comes together. The dough should be shaggy and slightly sticky resist the urge to overmix. Overworking the dough at this stage will develop gluten, resulting in tough biscuits rather than tender ones. The buttermilk’s acidity will react with the baking soda to create tiny bubbles that will expand in the oven, giving your biscuits their characteristic rise.

5-Fifth Step: Folding for Layers Turn the dough onto a lightly floured surface and gently pat it into a rectangle about 3/4-inch thick. Fold the dough in half, then in half again (like a letter). This folding technique creates multiple layers in your biscuits. Gently pat the folded dough to 3/4-inch thickness and repeat the folding process two more times. This creates the laminated effect that produces those beautiful flaky layers when baked. Handle the dough as little as possible during this process to maintain tenderness.

6-Sixth Step: Cutting and Baking After the final fold, pat or roll the dough to a uniform 1/2-inch thickness. Using a 2.5-inch biscuit cutter, cut straight down into the dough without twisting. Twisting the cutter seals the edges and prevents proper rising. Place the cut biscuits on your prepared baking sheet, touching each other slightly (this helps them rise higher). Gather any scraps, gently press together, and cut additional biscuits. Bake for 12-15 minutes until golden brown on top. For extra richness and color, brush the tops with melted butter immediately after removing from the oven.