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Buttermilk Biscuits Recipe

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Classic buttermilk biscuits that are flaky, tender, and golden brown with a beautiful layered texture. These biscuits are made from simple pantry ingredients and use a folding technique to create delicious layers, perfect for breakfast or as a side for any meal.

Ingredients

Dry Ingredients

  • 2 cups (250g) all-purpose flour
  • 1 tbsp (12g) baking powder
  • 1 tsp (6g) salt

Wet Ingredients & Fats

  • 1/2 cup (113g) cold unsalted butter, cubed
  • 1 cup (240ml) cold buttermilk

Instructions

  1. Mix Dry Ingredients: Whisk the flour, baking powder, and salt together in a large bowl until evenly combined.
  2. Cut in Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized chunks remaining. These chunks help create flaky layers.
  3. Add Buttermilk: Pour in the cold buttermilk and gently stir with a wooden spoon just until the dough pulls away from the sides of the bowl, forming a shaggy and slightly sticky dough.
  4. Shape Dough: Turn the dough out onto a lightly floured surface and pat it into a rough rectangle.
  5. Fold to Create Layers: Fold the dough in half, turn it 90 degrees, and pat it down again. Repeat this folding and turning process 5 to 6 times to build structural layers, similar to making a rough puff pastry.
  6. Form Biscuits: Pat the dough out to about 1 inch thickness. Use a 2.5 inch biscuit cutter to press straight down into the dough without twisting to cut out biscuits.
  7. Arrange for Baking: Place the biscuits close together on a parchment-lined baking sheet so they are touching. Close placement helps the biscuits rise taller by pushing against each other.
  8. Bake: Bake the biscuits in a preheated oven at 425°F (218°C) for 12 to 15 minutes, until the tops are a rich mahogany color and the edges are golden brown.
  9. Finish: Remove the biscuits from the oven and brush them with melted butter for added flavor and sheen. Optionally, sprinkle with a pinch of flaky sea salt before serving.

Notes

  • Use cold butter and cold buttermilk to ensure the biscuits are flaky and tender.
  • Do not twist the biscuit cutter when cutting to prevent sealing the edges and hindering rise.
  • Folding the dough multiple times creates layers that result in a flaky texture.
  • Placing biscuits touching each other on the tray helps them rise taller.
  • Brush with melted butter after baking for a rich finish and optional flaky salt adds a nice contrast.

Find it online: https://cookedbysarah.com/buttermilk-biscuits-recipe/