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Buttermilk Biscuits Recipe

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4.2 from 34 reviews

This Buttermilk Biscuits recipe yields fluffy, buttery, and tender biscuits with a golden crust, perfect for breakfast or any meal. Made with cold butter and full-fat buttermilk, these biscuits have a delicate crumb and flaky texture, achieved by carefully folding and chilling the dough before baking.

Ingredients

Dry Ingredients

  • 3 1/4 cups all-purpose flour (406.25 grams), plus more for work surface
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 2 1/2 teaspoons kosher salt
  • 1/2 teaspoon baking soda

Wet Ingredients

  • 8 ounces unsalted butter, very cold (recommend European-style butter like Kerrygold or Plugra)
  • 1 1/4 cups full-fat buttermilk, chilled and shaken well (300 grams)

Optional

  • 1 egg (for egg wash)
  • Flaky sea salt (for baking)
  • 2 tablespoons buttermilk (for egg wash)
  • 4 tablespoons salted butter, melted (for brushing after baking)

Instructions

  1. Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the biscuits.
  2. Combine Dry Ingredients and Butter: In a large bowl, whisk together the flour, sugar, baking powder, kosher salt, and baking soda. Grate the very cold butter using the large holes of a box grater over parchment paper to prevent clumping. Toss grated butter with the flour mixture, ensuring pieces are coated and no large chunks remain.
  3. Add Buttermilk: Pour half of the chilled buttermilk into the flour and butter mixture and mix with a fork. Then add the remaining buttermilk, mixing gently. As the dough starts to clump, use your fingers to bring it together, scraping the bowl sides and bottom. Knead briefly until the dough begins to hold together but may still have some dry spots.
  4. Form Dough on Work Surface: Lightly flour your countertop and turn the dough out. Shape it into roughly a 6 x 6-inch square about 1 1/2 inches thick, using a bench scraper and rolling pin to fold, press, and shape while avoiding overworking the dough.
  5. Layer and Fold Dough: Cut the dough in half with a bench scraper, stack one half on top of the other, press down, then roll into a square again. Repeat this folding and rolling process three more times to create layers for flakiness.
  6. Cut Biscuits: Roll the dough out to a 6 x 6-inch square. Using the bench scraper, cut the dough into 9 equal squares. For larger biscuits, roll to 6 x 9 inches, cut lengthwise in half, and then cut each half into 6 squares.
  7. Chill Biscuits: Place the biscuit squares on a parchment-lined sheet pan and freeze for 15 minutes to firm the butter, which helps biscuits rise and keep texture.
  8. Prepare Egg Wash and Bake: Whisk the egg with 2 tablespoons of buttermilk. Brush the tops and sides of chilled biscuits with this wash and sprinkle flaky sea salt if desired. Bake in the preheated oven for 20-25 minutes, rotating halfway, until tops are golden brown.
  9. Finish and Serve: Remove from oven and brush warm biscuits with melted salted butter. Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days.

Notes

  • Keep butter very cold to ensure flaky biscuit layers.
  • Do not overwork the dough to keep biscuits tender and flaky.
  • Freezing the cut biscuits before baking helps them rise and keeps the butter from melting too quickly.
  • Use European-style butter for richer flavor and better texture.
  • Biscuits are best eaten fresh but can be stored for up to 3 days in an airtight container.

Find it online: https://justsosavory.com/buttermilk-biscuits-recipe/