House-made Buttermilk Biscuits Recipe

Dough

1. 1

   Preheat and prepare

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

2. 2

   Combine dry ingredients

   In a large mixing bowl, whisk together 4 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 1 tbsp kosher salt, and 1 tsp granulated sugar until evenly distributed.

3. 3

   Cut in butter

   Cut 1 cup (cold) unsalted butter into roughly 1/2-inch cubes. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour mixture until the mixture resembles coarse cornmeal with pea-sized pieces of butter remaining. Work quickly to keep the butter cold.

4. 4

   Add buttermilk

   Make a well in the center of the dry ingredients and pour in 1 1/2 cups cold buttermilk. Using a fork or rubber spatula, gently stir just until the dough comes together and there are no large dry pockets of flour. The dough will be shaggy and slightly sticky — do not overmix.

5. 5

   Turn out and fold

   Turn the dough out onto a lightly floured work surface. With floured hands or a bench scraper, gently pat the dough into a rectangle about 1-inch thick. Fold the dough onto itself (one-third fold like a letter), turn 90 degrees, and pat again to 1-inch thickness. Repeat this fold once more (2-3 folds total). This builds layers without overworking.

6. 6

   Cut biscuits

   Using a floured 2 1/2-inch round cutter (or a sharp knife for square biscuits), press straight down through the dough without twisting to preserve the layers. Gather scraps, gently pat to 1-inch thickness, and cut additional biscuits. Arrange biscuits on the prepared baking sheet so they just touch for taller sides, or spaced apart for crisper edges.

7. 7

   Brush and bake

   Brush the tops lightly with 2 tablespoons heavy cream to encourage browning. Bake in the preheated oven for 12-16 minutes, rotating the sheet once halfway through, until the tops are golden brown and the centers are cooked through. Internal temperature should be about 200°F (93°C) if measured.

8. 8

   Finish

   Remove biscuits from the oven and immediately brush tops with 2 tablespoons melted butter, if using. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack for a few minutes more. Serve warm.