Buttermilk Biscuit Recipe
Make Buttermilk Biscuit Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Method
Dough
Preheat and prepare
Preheat oven to 450°F (230°C). Place a rack in the center position. Line a baking sheet with parchment paper or a silicone mat. Chill a pastry cutter or heavy box grater and a mixing bowl in the freezer for 5–10 minutes if your kitchen is warm.
Combine dry ingredients
In the chilled mixing bowl, whisk together 3 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 1 tsp fine salt, and the optional 1 tsp granulated sugar until evenly distributed.
Cut in the butter
Cut 3/4 cup (0.75 cup) cold unsalted butter into roughly 1/2-inch cubes. Using a pastry cutter, two forks, or your fingertips, cut the cold butter into the flour mixture until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. If using a box grater, grate the frozen butter directly into the flour and toss briefly to combine. Work quickly to keep the butter cold.
Add buttermilk
Make a well in the center of the flour-butter mixture and pour in 1 cup cold buttermilk. With a fork or rubber spatula, gently fold the mixture until the dough just comes together and holds when pinched. The dough should be slightly shaggy and sticky but not wet. If it seems too dry, add 1–2 tablespoons more cold buttermilk; if too wet, sprinkle up to 1 tablespoon more flour.
Turn out and fold
Turn the dough out onto a lightly floured surface. With floured hands or a bench scraper, gently press and fold the dough over itself 4–6 times to create layers—avoid heavy kneading. Pat the dough into a rectangle about 1-inch thick.
Cut biscuits
Using a 2.5-inch round biscuit cutter (or a floured glass), press straight down into the dough without twisting to cut biscuits. Re-shape the scraps gently and press to the same thickness for additional biscuits. You should get about 8–10 biscuits depending on cutter size.
Arrange and brush
Place the biscuits onto the prepared baking sheet either touching each other for taller sides or spaced apart for crispier edges. Brush the tops lightly with 2 tbsp heavy cream for color and a slight sheen.
Bake
Bake in the preheated 450°F (230°C) oven for 12–15 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Rotate the pan halfway through baking if your oven has hot spots.