2½ cups flour
4 tablespoons baking powder
¼ teaspoon baking soda
4 teaspoons salt*
1 stick butter, cubed and chilled
1 cup buttermilk
2 tablespoons sugar
Directions: Preheat oven to 450 degrees. Sift dry ingredients together, then work cubed butter into flour mixture by rubbing it together with fingers. When flour feels moist and there are no more large chunks of butter, stir in buttermilk and fold two times in bowl. Flour work surface and turn dough onto table. Fold two or three more times until dough comes together. Pat dough into 1½-inch-thick disk. With round biscuit cutter (any size will do; Lane uses a three-inch), cut out biscuits. Line baking sheet with parchment paper, and bake biscuits for about 20 minutes or until golden brown on top.
*Chef’s tip: For a sturdier sandwich, scoop out some of the biscuit’s interior before stuffing.
*UPDATE: This recipe was altered to reflect the proper amount of salt.
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