These heartwarming buttermilk biscuits taste delicious fresh out of the oven or served with a pepper gravy recipe.
Preheat oven to 425 degrees F.
Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, salt, and baking soda.
Cut butter into flour mixture with a pastry blender until it is the texture of coarse cornmeal.
Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
Turn dough onto a floured work surface, pat together into a rectangle.
Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
Roll dough on a floured surface to 1/2 inch thick.
Cut out 12 biscuits using a 2 1/2-inch round cutter or if you do not have a cutter, you can use a mug or cup.
Brush the tops of biscuits with 2 tablespoons
Bake in the preheated oven until browned, about 15 minutes.
In a medium sized saucepan, melt butter.
Add flour and milk and stir until smooth with whisk.
Add salt and pepper and cook over low heat for 5 minutes to thicken.
Serve with fresh biscuits.