Description
Classic Southern-style buttermilk biscuits that are flaky, tender, and golden brown, perfect for breakfast or as a side to any meal. These biscuits are made with simple ingredients including all-purpose flour, cold butter, and buttermilk, with a traditional folding technique that creates layers and a light texture.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (240 grams)
- 1 tablespoon baking powder (12 grams)
- ¼ teaspoon baking soda
- 1 tablespoon granulated sugar (13 grams)
- 1 teaspoon kosher salt (3 grams)
Wet Ingredients
- 7 tablespoons unsalted butter, cold and sliced thin (99 grams, â…ž stick)
- ¾ cup cold buttermilk (170 grams), plus more for brushing the biscuits
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper to prevent sticking and to ensure the biscuits bake evenly.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, sugar, and kosher salt until the mixture is well combined.
- Cut in the butter: Add the cold, sliced butter to the dry ingredients. Use a pastry cutter, fork, or your hands to incorporate the butter into the flour mixture until the pieces are about the size of peas, creating a crumbly texture with bits of butter.
- Add buttermilk: Pour the cold buttermilk into the mixture and gently stir just until the dough comes together. Avoid overmixing to keep the biscuits tender.
- Roll out dough: Transfer the dough to a floured work surface. Lightly flour your hands and pat or roll the dough into a rectangle about ¾-inch thick, flouring the dough surface as needed to prevent sticking.
- Fold the dough: Fold one side of the rectangle into the center, then fold the opposite side over it, like folding a letter. Flatten the dough back to a ¾-inch thick rectangle. Repeat this folding and flattening process one more time for a total of three folds. This layering helps create flakiness in the biscuits.
- Final flattening: After the last fold, flatten the dough one last time into a ¾-inch thick rectangle to prepare for cutting.
- Cut the biscuits: Use a 2-3 inch biscuit cutter to cut out the biscuits from the dough. Press the cutter straight down without twisting to ensure the biscuits rise evenly. Gather and reroll any scraps to cut out additional biscuits until all dough is used.
- Bake: Place the cut biscuits onto the prepared baking sheet. Brush the tops lightly with extra buttermilk for a golden finish. Bake in the preheated oven for about 15 minutes or until the biscuits have turned golden brown.
- Cool and serve: Remove the biscuits from the oven and allow them to cool for 5 minutes before serving warm. Enjoy them fresh as a delightful accompaniment to breakfast or any meal.
Notes
- Keep the butter and buttermilk as cold as possible to ensure flaky layers.
- Do not twist the biscuit cutter when cutting to prevent sealing the edges, which can inhibit rising.
- Use fresh baking powder and baking soda for best leavening results.
- Serve warm with butter, honey, or your favorite jam for best flavor.
