Two Very Large, Flaky, and Golden Butter Biscuits

Ingredients:
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon sugar (optional, for a slightly sweet biscuit)
1/2 cup cold unsalted butter, cubed
1 cup cold buttermilk (or whole milk)
1 tablespoon butter, melted (for brushing)
Instructions:
Preheat the Oven:

Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it.
Prepare the Biscuit Dough:

In a large bowl, whisk together the flour, baking powder, salt, and sugar (if using).
Add the cubed cold butter to the flour mixture. Using a pastry cutter, two forks, or your fingers, work the butter into the flour until it resembles coarse crumbs with pea-sized chunks of butter.
Add the Buttermilk:

Pour in the cold buttermilk, stirring gently with a spoon or spatula until the dough just comes together. Be careful not to overmix—it’s okay if there are a few lumps.
Shape the Biscuits:

Turn the dough out onto a lightly floured surface and gently knead it 3-4 times to bring it together. Pat the dough into a rectangle about 1-inch thick.
Fold the dough in half, then gently pat it down again to about 1 inch thick. This folding technique will create flaky layers.
Using a large biscuit cutter or a glass (about 3 inches in diameter), cut out large rounds of dough. Press straight down—don’t twist the cutter, as that can seal the edges and prevent rising.
Bake:

Place the biscuit rounds on the prepared baking sheet, making sure they’re close together for soft sides, or spaced apart for crispier edges.
Brush the tops with melted butter for extra golden color and flavor.
Bake in the preheated oven for 15-18 minutes, or until the biscuits are golden brown on top.
Serve:

Allow the biscuits to cool slightly, then serve warm with butter, honey, or jam.
These large, flaky, and golden butter biscuits will melt in your mouth and make every meal feel extra special!