1. Chef John’s Buttermilk Biscuits

2. Ingredients 2 C. all purpose flour (8.5 oz.) 2 teaspoons baking powder
1 tsp. salt
¼ teaspoon baking soda
7 Tbsp. (3.5 oz.) chilled butter, cut into thin slices
3/4 C. buttermilk
2 Tbsp. buttermilk for brushing

3. Directions: Preheat oven to 425ºF.
Line baking sheet with parchment paper or grease
Whisk flour, baking powder, salt, and baking soda together in a large bowl.
Cut butter into flour mixture with pastry blender until the mixture resembles coarse crumbs, about 5 minutes.

4. Make a well in the center of butter and flour mixture
Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
Turn dough onto a floured work surface, pat together into a rectangle
Fold the rectangle into thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
Roll dough on a floured surface to about 1/2 inch thick.

5. Cut out 12 biscuits using a 2 ½ -inch round biscuit cutter
Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
Brush the tops of biscuits with 2 tablespoons buttermilk.
Bake in the preheated oven until browned, about 15 minutes.

6. Teena’s Overnight Southern Buttermilk Biscuits

7. Ingredients: 4 Cups Self Rising Flour (1 lb. 1 oz.) 2 Tbsp. sugar
2/3 cup shortening
2 Cups Buttermilk

8. Directions:
1. Sift together the flour and the sugar in a large bowl. Cut in the shortening until the mixture has a fine crumb or cornmeal texture.
Stir in the buttermilk with a fork until a soft dough forms.
Turn the dough out onto a floured surface, pulling off any pieces sticking inside the bowl. Gather dough into a ball and knead about 20 times, until smooth and elastic. Wrap in plastic wrap and refrigerate overnight.

9. Day 2:
Preheat oven to 425ºF .
Working on a floured surface, roll or pat the dough out to 1 inch thickness. Cut into rounds with a 2 inch biscuit cutter, or the floured rim of a glass, by pressing straight down and up. Twisting the cutter will prevent the biscuits from rising as high. Place biscuits about 1 inch apart on an ungreased baking sheet, and allow to rest a few minutes.
Bake in preheated oven until lightly browned, minutes. Cool on a wire rack and serve warm.