Ingredients
Instructions
- Preheat oven to 425℉. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, and sugar.
- Cut the cold butter into small cubes.
- Add the butter to the dry ingredients and toss to coat. Flatten each piece between your fingers to create thin shards.
- Add 3/4 cup of cold buttermilk and mix to bring the dough together.
- Add more cold buttermilk by the tablespoon directly to dry areas in the biscuit dough and mix to combine. You will probably need at least another 4 tablespoons of buttermilk.
- Press the dough into a round disk. Wrap in plastic wrap and chill for 5–10 minutes.
- Dust a flat surface lightly with flour, place the disk of dough on top, and roll the dough into a rectangle about ¾-inch thick. Fold into thirds like a business letter, then roll out again.
- Repeat the fold-and-roll 1 or 2 more times to build layers, chilling as needed if the butter begins to soften.
- After the final fold, roll the dough a bit less than 1-inch thick. Cut into 2 1/2-inch rounds using a lightly floured biscuit cutter.
- Place the rounds 2 inches apart on the prepared baking sheet. Gather and reroll scraps as needed.
- Brush the tops of the biscuits with the melted butter.
- Chill the biscuits until firm.
- Bake for 15 minutes or until puffed and a light golden brown color. Allow the biscuits to cool briefly before serving.
Notes
If you prefer to not use gluten free flour, you can substitute all purpose flour using the same measurement.