Mama’s Boy Buttermilk Biscuits Recipe

Preheat and prepare pans

Preheat the oven to 450°F (232°C). Position a rack in the upper-middle third of the oven. Line a baking sheet with parchment paper or a silicone liner and set aside.

Place a large mixing bowl and the cold cubed butter in the refrigerator for 10 minutes while you measure and sift dry ingredients — keeping the butter very cold is key for flaky layers.

Combine dry ingredients

In the chilled large bowl, whisk together the all-purpose flour, baking powder, baking soda, sugar, and sea salt until evenly distributed.

Cut in the fat

Add the cold cubed butter and optional cold lard/shortening to the dry mixture. Using a pastry cutter, two forks, or your fingertips, quickly cut the fat into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining (some larger bits are desirable for flaky pockets). This should take about 3–4 minutes; work quickly to keep ingredients cold.

Add cold buttermilk

Make a well in the center of the flour mixture and pour in 1 cup of the cold buttermilk. Using a sturdy rubber spatula or wooden spoon, fold just until large, shaggy clumps form and most of the dry flour is hydrated. If the dough seems dry, add the remaining 1/4 cup buttermilk tablespoon by tablespoon until a cohesive, slightly sticky dough holds together. Avoid overmixing.

Incorporate optional herbs

If using chopped chives or other minced herbs, gently fold them in now, distributing without overworking the dough.

Turn out and pat

Lightly flour a work surface and turn the dough out onto it. With floured hands or a lightly floured bench scraper, gently pat or roll the dough to a 3/4- to 1-inch thickness. Do not press too firmly; you want to preserve layers.

Fold for layers (optional)

For taller, layered biscuits, fold the dough over itself in thirds (like a letter), rotate 90°, then gently pat back to 3/4–1 inch. Repeat 1–2 times — each fold builds layers but don’t overwork.

Cut biscuits

Use a 2.5- to 3-inch round biscuit cutter (or a floured glass) and press straight down without twisting to cut biscuits for best rise. Re-roll scraps once to make additional biscuits, keeping total handling minimal. You should get about 8–10 biscuits depending on cutter size.

Arrange on baking sheet

Place biscuits on the prepared baking sheet either close together (touching slightly) for taller sides or spaced apart for crisper edges. Brush the tops lightly with heavy cream or melted butter.

Bake

Bake in the preheated 450°F (232°C) oven for 12–15 minutes, or until the tops are deep golden brown and the biscuits have risen. Rotate the sheet halfway through if your oven has hot spots.

Finish

Remove from the oven and immediately brush the tops with a little more melted butter or cream if desired. If using flaky sea salt, sprinkle a light pinch on warm biscuits. Let rest on the baking sheet for 3–5 minutes, then transfer to a wire rack.

Serve warm. Biscuits are best the same day; to reheat, wrap in foil and warm in a 300°F (150°C) oven for 8–10 minutes or split and toast in a skillet with butter.