Buttermilk Biscuit Recipe

Biscuit Dough

1. 1

   Prepare

   Preheat the oven to 425°F (220°C). Position a rack in the middle of the oven. Line a baking sheet with parchment paper or lightly grease it.

2. 2

   Combine dry ingredients

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

3. 3

   Cut in the butter

   Cut 3/4 cup (very cold) unsalted butter into small cubes. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour mixture until the largest pieces are about the size of peas and the mixture resembles coarse cornmeal with some pea-size butter bits remaining. Work quickly to keep the butter cold.

4. 4

   Add buttermilk

   Make a well in the center of the dry mixture and pour in 1 cup cold buttermilk. Using a fork or rubber spatula, gently stir just until the dough comes together and most of the dry streaks disappear. The dough should be shaggy and slightly sticky; do not overmix.

5. 5

   Fold and layer

   Turn the dough out onto a lightly floured surface. With lightly floured hands or a bench scraper, gently fold the dough over itself 3 to 4 times (fold like an envelope) to create layers and give flakiness. Press the dough into a rectangle about 1-inch thick. If the dough is very sticky, dust the surface and your hands lightly with flour.

6. 6

   Cut biscuits

   Using a 2.5-inch round biscuit cutter (or a floured glass), press straight down without twisting to cut circles; twisting can seal the edges and reduce rise. Gather the scraps, gently press together (do not overwork), and cut additional biscuits. You should get about 8 to 10 biscuits depending on cutter size.

7. 7

   Arrange and brush

   Place biscuits close together (touching) on the prepared baking sheet for taller, softer sides, or spaced apart for crispier sides. Brush the tops lightly with 2 tablespoons cold heavy cream (optional) for a golden top.

8. 8

   Bake

   Bake in the preheated 425°F (220°C) oven for 12 to 16 minutes, rotating the pan halfway through, until the biscuits are puffed and the tops are deep golden brown.

9. 9

   Finish

   Remove the biscuits from the oven and transfer to a wire rack. Brush the tops with 2 tablespoons melted butter (optional) for extra richness and shine. Let cool 5 minutes before serving.