makes twelve to fourteen biscuits 
I have high standards when it comes to biscuits—I can’t help it. I like ’em tall, fluffy, and golden brown. As long as you keep the butter chunky and cold and don’t overwork the dough, these biscuits will live up to their name and rise high with flaky layers of buttery goodness. Mix (don’t knead) the dough just until the ingredients come together and you’ll be golden. Or rather, your biscuits will be golden. But you get the idea.
3½ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon fine sea salt
2 tablespoons sugar, preferably organic whole cane sugar
½ cup (1 stick) cold unsalted butter, cubed
1½ cups cold buttermilk (here)
Preheat the oven to 450°F.
In a large bowl, combine the dry ingredients, then cut in the butter using a pastry blender or two knives (you can also use a food processor) until pea-sized crumbs form in the dough; this will ensure that the biscuits turn out flaky and light. Add the buttermilk and stir until the dough just comes together; don’t overmix.
Lightly flour the countertop and pat the dough to ¾ inch thick. Using a 2-inch biscuit cutter or the rim of a drinking glass, cut the dough into rounds. Place on a baking sheet or stone and bake for 12 to 14 minutes, or until lightly browned.
kitchen notes • Serve these with Old-Fashioned Sausage Gravy for the best biscuits ‘n’ gravy you’ve ever put in your mouth.
If you open your refrigerator in the midst of making these biscuits only to discover you’re out of cultured buttermilk, you can mix up this quick substitute instead: Put 1½ tablespoons lemon juice or vinegar in a 2-cup measuring cup, then fill with milk to the 1½-cup line. Stir until you see small curdled bits on your spoon, then add to the recipe.
