Buttermilk Biscuits
v1.0
Cold butter, a few simple folds, and clean straight-down cuts create tall biscuits with distinct flaky layers. The dough stays lightly handled so the crumb remains tender.
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Equipment
- Large mixing bowl
- Pastry cutter
- 2 1/2 inch round cutter
- Baking sheet
- Parchment paper
Instructions
- 1
Heat the oven to 450 F. Line a baking sheet with parchment.
⏱ 5 min
- 2
Whisk the flour, baking powder, baking soda, and salt together. Cut in the cold butter until most pieces are pea-sized, with a few larger flat pieces remaining.
⏱ 5 min
- 3
Pour in 1 cup buttermilk and stir just until a shaggy dough forms. Turn it onto a lightly floured surface and press it into a rectangle.
⏱ 3 min
- 4
Fold the dough in thirds like a letter, rotate it, and gently press it out again. Repeat twice, then pat to 1 inch thick.
⏱ 4 min
- 5
Cut biscuits by pressing the cutter straight down without twisting. Place them close together on the sheet and brush the tops with the remaining buttermilk.
⏱ 4 min
- 6
Bake for 14 to 18 minutes, until the tops are deep golden, the sides show separate layers, and the centers are set rather than doughy.
⏱ 16 min
- 7
Cool for 5 minutes and serve warm.
⏱ 5 min
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