Buttermilk biscuits are great for breakfast (or dinner) and take very little time to make. In this recipe, we used unsalted butter, and devised a trick to make them even flakier. Just as in making croissants, we turn and fold the dough a couple of times to make more layers of butter. The result is biscuits made up of many layers, and with a terrific flavor. We use unsalted butter because it contains less water than salted butter, but you can use salted butter if that is all you have.

• 2 cups flour
• 3 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• Unsalted butter, 1/3 cup or 2/3 stick or 76 g
• About 1 cup of buttermilk

1. Set out one stick of butter from the refrigerator for a few minutes, while you gather your ingredients.
2. Preheat the oven to 450° F.
3. Mix the dry ingredients in a medium bowl.
4. Cut the butter into small slices and drop into the flour.
5. Cut the butter into the flour using a pastry blender or two forks.
6. Add 1 cup of buttermilk, and more if most of the flour isn’t moistened.
7. Pat the dough together on a cutting board and roll it out.

8. Fold the dough into thirds and roll out into a rectangle.
9. Again, fold the dough into thirds and roll it out.

10. Cut the dough into biscuits using a biscuit cutter or a drinking glass, and place the biscuits on an ungreased cookie sheet.
11. Bake the biscuits for 10 minutes, and serve right away.

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