These biscuits use a special mixing method that works not only for classic biscuits, but also for drop biscuits and scones. The goal is simple: achieve that dreamy combination of a crispy, golden outside with a fluffy, tender, and flaky inside. Perfect for breakfast, brunch, or as a side for soups and stews!
📝 Ingredients
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2 cups (240 g) all-purpose flour
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1 tbsp baking powder
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¼ tsp baking soda
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1 ¼ tsp kosher salt
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6 tbsp (85 g) cold unsalted butter, cut into small cubes (or lard, or shortening)
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1 cup (237 ml) buttermilk
