Buttermilk Biscuits
User Reviews
4.9
Buttermilk Biscuits
Description
These Buttermilk Biscuits begin by blending flour, sugar, baking powder, baking soda, and salt. Cold, cubed butter is cut into the dry ingredients until the mixture resembles coarse meal, preserving butter pieces for flakiness. Chilled buttermilk is stirred in gently, yielding a sticky dough. The dough is rolled out and folded multiple times to create layers before being cut into rounds with a sharp biscuit cutter.
The biscuits bake until golden brown and develop a tender interior with a flaky texture. The gentle folding builds layers without overworking the dough, which helps maintain softness. These biscuits can be served as a side or snack and are ideal for adding fresh herbs, cheese, or bacon for variation.
Adjust the baking time if you prefer a softer, pale biscuit rather than a crisp, golden crust.
Ingredients
- 2 cups all-purpose flour plus more for dusting, 254 grams
- 2 teaspoons granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt fine
- 6 tablespoons unsalted butter cut into small cubes, 85 grams, very cold
- 1 cup buttermilk chilled, 237 grams
Instructions
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Using your fingertips or a pastry blender, cut the butter into the flour mixture until it resembles coarse meal. You can also do this in a food processor. The faster you do this, the better, as you want the butter to remain cold. Stir in the buttermilk until just combined. DO NOT overmix. The dough will be sticky.
- Turn the dough out onto a floured surface and dust the dough with flour. Gently pat the dough out into a 1/2-inch thick rectangle. Fold the dough into thirds like a letter. Repeat this two more times, rotating the dough 90 degrees before each fold.
- Pat the dough out into a final 1-inch thickness. If at any point the dough becomes too warm, pop it in the fridge until it’s firmed up slightly.
- Use a sharp 2-inch round metal biscuit cutter to push straight down through the dough to cut out circles. Don't twist the biscuit cutter, as this seals the edges and prevents the biscuits from rising as nicely. If you don’t have a sharp cutter, use a knife and cut squares instead.
- Place the biscuits on a parchment-lined baking sheet, spacing 2 inches apart. Reform the scrap dough into 1-inch thickness, being sure to work with it as little as possible, before cutting out more circles.
- Freeze the uncooked biscuits while you preheat the oven to 450°F.
- Make-Ahead Instructions: At this point, the unbaked biscuits can be frozen and stored in an airtight container in the freezer until ready to bake. Bake straight from the freezer, adding a couple minutes to the baking time.
- Bake the biscuits until golden brown, about 12 to 15 minutes.* Biscuits are best served the day they're baked.
Notes
- You can customize these biscuits by adding fresh herbs, garlic, grated cheese, green onions, or bacon to the dough.
- For a golden crust, bake until browned; for a softer, paler biscuit, shorten the baking time to your preference.
User Reviews
Overall Rating
4.9
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