Buttermilk Biscuit Recipe

Preheat and prepare

Preheat the oven to 450°F (230°C). Position a rack in the center. Line a baking sheet with parchment or a silicone mat, or lightly grease it.

Mix dry ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, fine sea salt, and granulated sugar until evenly combined.

Cut in the butter

Cut the very cold unsalted butter into 1/2-inch cubes. Using a pastry cutter, two forks, or pulse in a food processor, cut the butter into the flour mixture until the largest pieces are about the size of peas (some smaller crumbs are fine). Work quickly to keep the butter cold.

Add buttermilk

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

Turn out and fold

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 (folding, not kneading) to create layers. Pat the dough into a rectangle about 1-inch thick.

Cut biscuits

Using a 2.5-inch round biscuit cutter (or a sharp floured knife for drop-style), press straight down without twisting to cut biscuits. Repress scraps together gently and pat to 1-inch thick; cut additional biscuits. Arrange biscuits close together on the prepared baking sheet for taller sides, or spaced apart for crispier edges.

Brush with cream

Lightly brush the tops of the biscuits with cold heavy cream. This helps with browning.

Bake

Bake in the preheated 450°F (230°C) oven for 12–15 minutes, until the tops are deep golden brown and a skewer inserted into the center comes out clean. If your oven runs hot, begin checking at 10 minutes.

Finish

Remove the biscuits from the oven and transfer to a cooling rack. Brush the warm tops with the melted butter (optional) for extra flavor and a soft sheen. Let cool 5 minutes before serving.

Serve warm. Biscuits are best the day they are made. To reheat leftovers, wrap individually in foil and warm in a 350°F (175°C) oven for 8–10 minutes, or microwave covered for 20–30 seconds.