Easy Buttermilk Biscuits Recipe: Flaky and Golden Brown

Instructions:

1. Whisk the flour, baking powder, and salt in a large bowl. Add the cold, cubed butter.
2. Use a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs with some pea sized chunks remaining. Note: Those chunks are the fuel for your layers
3. Pour in the cold buttermilk. Stir gently with a wooden spoon just until the dough pulls away from the sides of the bowl; the dough should be shaggy and slightly sticky.
4. Turn the dough onto a lightly floured surface and pat it into a rough rectangle.
5. Fold the dough in half, turn it 90 degrees, and pat it down again. Repeat this folding process 5-6 times to create structural layers. Note: This is basically making a rough puff pastry
6. Pat the dough to a 1 inch thickness. Press a 2.5 inch biscuit cutter straight down without twisting.
7. Place biscuits close together on a parchment lined sheet so they touch. Note: Touching biscuits push each other up, creating more height
8. Bake at 425°F (218°C) for 12-15 minutes until the tops are mahogany colored and the edges are golden brown.
9. Brush with melted butter and add a pinch of flaky sea salt if desired.