Description
Tall, flaky, golden buttermilk biscuits with layer upon layer of tender, buttery dough. These Southern-style biscuits rely on cold butter and a gentle folding technique to create dramatic flaky layers. They are perfect for breakfast with butter and jam, as a base for biscuits and gravy, or alongside soups and stews.
Ingredients
Units
- 2 cups (260g) all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 tablespoon granulated sugar
- 6 tablespoons cold unsalted butter, cut into small cubes
- 3/4 cup cold buttermilk
- 1 tablespoon melted butter for brushing tops
Instructions
- Preheat the oven to 425F (220C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Add the cold butter cubes and toss to coat in flour. Using a pastry cutter or your fingertips, quickly work the butter into the flour until you have a mix of pea-sized and slightly larger flat pieces. Work fast to keep everything cold.
- Make a well in the center and pour in the cold buttermilk. Stir gently with a fork until a shaggy dough just barely comes together — it should look rough and under-mixed. Do not overwork it.
- Turn the dough out onto a floured surface. Pat it into a rectangle about 1 inch thick. Fold the dough in thirds like a letter, then rotate 90 degrees, pat out, and fold again. Repeat this folding process one more time for a total of 3 folds — this creates the flaky layers.
- Pat the dough to a final thickness of about 3/4 inch. Cut straight down with a sharp 2.5-inch biscuit cutter — do not twist the cutter, as this seals the edges and prevents rising. Gather scraps gently and cut remaining biscuits.
- Place biscuits on the prepared baking sheet with sides touching (this helps them rise taller). Brush tops with melted butter.
- Bake for 12-15 minutes until tall and deeply golden on top. Serve immediately.
Notes
- Cold ingredients are critical — put the butter in the freezer for 10 minutes and use buttermilk straight from the fridge.
- Do not twist the biscuit cutter. Press straight down with a sharp edge for the tallest rise.
- The dough should look shaggy and under-mixed. Overworking develops gluten and makes biscuits tough instead of tender.
- No buttermilk? Mix 3/4 cup milk with 1 tablespoon lemon juice or white vinegar and let sit 5 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 222
- Fat: 11 g
- Carbohydrates: 27 g
- Protein: 4 g