Whether you like your buttermilk biscuits round or square, the perfect biscuit has to be flaky, tender, and buttery. These Heavenly Buttermilk Biscuits meet all those and more by using the right ingredients along with technique. The result is biscuit perfection. Serve with honey butter and enjoy.
In a large bowl, combine flour, cornstarch, baking powder, sugar, baking soda, and salt.
Cut in butter using a fork or pastry cutter until small chunks of butter are incorporated throughout.
Drizzle buttermilk while mixing with fork just until incorporated.
Turn dough out on lightly floured counter and gather together.
Pat dough into a 1"-thick square. Flatten the dough to a square about an 1” in height. Cut square into fourths and stack them of top of each other. NOTE: Do not slide knife across as that will seal the biscuits and prevent rising. Slice down and up. Press down to flatten into a 1" rectangle. If cutting into squares:Cut to make 12 small biscuits or 6 large ones. Because you are making square biscuits, you won't have scraps. If cutting into rounds:Using 2 ½” biscuit cutter or floured glass rim, push down but do not twist because that will seal the biscuits and prevent rising. Use the scraps to make 1 or 2 more. Those won't be as tender but they're still delicious. Continue:
Transfer biscuits onto lined baking sheet.
Refrigerate or freeze (if you have room) for 10 minutes prior to baking to harden the butter for better layers. If your kitchen is warm, I highly recommend this step.
Bake for 20 - 25 minutes, but check at 15 because ovens vary.
Serve hot with butter and a drizzle of honey. Enjoy.
Notes
These biscuits freeze well. Freeze unbaked biscuits in a single layer, then transfer biscuits to a resealable plastic bag. You may need to add a minute or two to the baking time.*To make buttermilk, add 2 teaspoons of lemon juice into a measuring cup. Add milk to make ¾ cup.