This recipe makes the best buttermilk biscuits you will ever eat. It’s a promise!

Buttermilk Biscuits
~ Williams-Sonoma

2 cups all-purpose flour, plus extra for your work surface
3 tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon salt
6 tablespoons very, cold butter, cut into chunks
1 cup buttermilk

Pre-heat oven to 400.

Mix all your dry ingredients.

Mix in butter using a pastry blender or two butter knives.

Make a hole in the flour mixture and pour in the buttermilk.

Mix the dough just until everything is moist. Do not over mix or you will have tough biscuits.

Sprinkle flour onto your work surface, dump out the dough and sprinkle the top with a little flour. Pat it down into an oval shape.

I make my biscuits pretty thick.

Use either a biscuit cutter or a glass to cut out your biscuits. If you have extra, place them on a cookie sheet covered with wax paper, place it in the freezer until they’re frozen and pop into some Ziploc bags to use later. You can take them straight from the freezer to bake just like the Pillsbury frozen biscuits.

Bake for about 15 – 18 minutes or until golden brown.