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
Optional for finishing
Method
Dough
Preheat and prepare
Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it. Put cold unsalted butter back in the refrigerator until ready to use.
Combine dry ingredients
In a large bowl whisk together 3 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon baking soda, and 1 teaspoon fine salt until evenly distributed.
Cut in butter
Cut 8 tablespoons cold unsalted butter into small cubes. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour mixture until the largest pieces are the size of small peas and there are many smaller bits — total mixture will be coarse and sandy but still show some visible butter pieces (about 4–6 minutes). If you prefer, pulse quickly in a food processor (5–8 short pulses).
Add buttermilk
Make a well in the flour-butter mixture and pour in 1 1/4 cups cold buttermilk. Using a fork or rubber spatula, gently stir just until the dough comes together in a shaggy mass. Do not overmix; small dry patches are okay.
Turn out and fold
Turn the dough out onto a lightly floured surface. With floured hands or a bench scraper, gently pat the dough into a rectangle about 1-inch thick. Fold the dough in half onto itself, rotate 90 degrees, and gently pat again to 1-inch thickness. Repeat the fold/pat 2 more times (total 3 folds) — this builds flaky layers without overworking.
Cut biscuits
Pat the dough to a final thickness of 1 to 1 1/4 inches. Using a 2 1/2-inch round biscuit cutter (or a sharp knife for drop-style), press straight down without twisting to cut 8 to 10 rounds. Press scraps together once, gently re-roll/pat and cut remaining biscuits. If biscuits will brown unevenly, arrange so they just touch each other for taller sides, or space slightly apart for crisper edges.
Bake & finish
Bake
Place the baking sheet with biscuits in the preheated 450°F (230°C) oven on the middle rack. Bake until risen and golden brown on top, 12–15 minutes. Rotate the pan once halfway through if your oven has hot spots.