House-made Buttermilk Biscuit Recipe

Place a rack in the upper-middle of the oven and preheat to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.

Cut the cold unsalted butter into 1/4–1/2-inch cubes and return to the refrigerator until needed. Keep buttermilk very cold in the fridge until combining.

In a large bowl, whisk together 3 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon granulated sugar, and 1 teaspoon fine salt until evenly combined.

Add the very cold, cubed butter (3/4 cup) to the dry mixture. Using a pastry cutter, two knives, or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter. Work quickly so the butter remains cold; small visible bits of butter create flakiness.

Make a well in the center of the flour-butter mixture and pour in 1 cup very cold buttermilk. Using a fork or rubber spatula, fold the flour into the buttermilk until large, shaggy clumps form. The dough should be slightly sticky but manageable; avoid overmixing. If the dough looks very dry, add up to 1–2 tablespoons extra buttermilk.

Turn the dough out onto a lightly floured surface. With floured hands or a bench scraper, gently fold the dough over itself 4–6 times to build layers; do not knead. Pat the dough into a rectangle about 1-inch thick.

Using a 2.5- or 3-inch round biscuit cutter dipped in flour, stamp straight down through the dough without twisting to ensure tall biscuits. Press scraps together gently (no more than a couple of re-cuts) and re-roll to 1-inch thickness for additional biscuits.

Place the cut biscuits onto the prepared baking sheet either close together (touching sides for taller, softer sides) or spaced 1 inch apart for crisper edges. Brush the tops lightly with 2 tablespoons heavy cream or whole milk for color.

Bake in the preheated 425°F (220°C) oven for 12–16 minutes, rotating the pan once halfway through, until the biscuits are golden brown on top and cooked through. Baking time will vary with oven and biscuit size.

Remove biscuits from the oven and immediately brush the tops with 2 tablespoons melted butter for shine and flavor. If desired, sprinkle a pinch of coarse sea salt on top of several biscuits while the butter is still wet.

Transfer biscuits to a wire rack and let cool 5 minutes before serving. Serve warm with butter, jam, honey, or use for biscuits and gravy.