Rustic buttermilk biscuits with coarse sugar and salt. Great with savory or sweet dishes or simply serve with some honey and butter. Perfect for any brunch or breakfast spread!
- Preheat oven to 375˚ F. In a medium bowl, stir together flour with baking powder, baking soda, salt, and coarse sugar.
- Chop up butter and work it into the dry ingredients until it’s in pea-sized pieces. Add buttermilk (or whole milk in a pinch) and stir together until the mixture just comes together.
- Scoop the dough out onto a floured surface and roll it out until it’s about 1/2-inch thick. Fold the dough over a few times and re-roll it to create nice layers in the dough.
- When you are ready to cut the biscuits, shape the dough into an even shape about 1/2-inch thick. I just cut my biscuits into squares or rectangles but you could cut them into circles for a more traditional shape.
- Transfer cut biscuits onto a baking sheet lined with parchment paper. Bake for 25-30 minutes at 375˚ F.
- When biscuits come out of the oven, let them cool for a few minutes. Then rub each biscuit with butter and sprinkle with coarse sugar and flakey salt.
Store leftover biscuits in an airtight container on the counter for up to 3 days.