Super Flaky, Fluffy Buttermilk Biscuits

Before you get started, place the buttermilk and butter in the freezer to make sure its nice and cold when you need it.

Pre-heat your oven to 500°F.

Line a baking sheet with parchment paper.

Mix all the dry ingredients (flour, sugar, powder, salt, soda) together in a bowl. Use a whisk to make sure everything is evenly distributed.

Make sure your butter is cold - not frozen but very cold. Cut the entire stick of butter into tiny squares. Each tablespoon should yield at least 6 or 8 small squares. Toss these into the bowl of dry mixture as you cut.

Be sure the tiny butter squares are fully coated, not sticking to each other, and are evenly distributed.

Add the 3/4 cup buttermilk to the mixture and stir until it forms a ball. Most all the mixture should form into the ball.

Flour a smooth surface or cutting board, your hands, and the top of the dough ball and use your hands to form the ball into a rectangle about 1/2 inch thick.

Fold the rectangle into a tri-fold - like folding a letter to be placed in an envelope. Smoosh it back out with your hands again into the same sized shape rectangle, and tri-fold again. Do a total of 3 tri-folds.

Next, roll out the dough so its about 2/3 of an inch thick. Use a biscuit cutter or the rim of a glass to cut biscuit shapes. Dont twist when at the bottom - this will decrease the flakiness. Instead, just push down and back up again.

Place biscuits close together on the baking sheet. Insert into the center of the oven and decrease the temp to 450°F. Bake for 8 minutes

Rotate the biscuits and bake another 4-6 minutes, or until golden brown.

Remove and place biscuits on a cooling rack.