Buttermilk Biscuits (Printable)

Tall golden biscuits with tender flaky layers bake in 15 minutes

# Components:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - ½ teaspoon baking soda
04 - 1 teaspoon fine sea salt
05 - 1 tablespoon granulated sugar

→ Fats

06 - ½ cup unsalted butter, cold and cubed

→ Liquids

07 - ¾ cup cold buttermilk, plus extra for brushing

# Steps:

01 - Preheat your oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until thoroughly combined.
03 - Add the cold, cubed butter. Using a pastry cutter or your fingertips, quickly work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
04 - Make a well in the center and pour in the cold buttermilk. Stir gently with a fork until just combined; do not overmix.
05 - Turn the dough onto a lightly floured surface. Gently pat it into a rectangle about ½ inch thick. Fold the dough in half, then gently pat it out again. Repeat folding and patting 2 more times for extra flaky layers.
06 - Pat the dough to a final thickness of 1 inch. Cut out biscuits with a 2½ inch round cutter, pressing straight down without twisting. Gather scraps and repeat as needed.
07 - Place biscuits close together on the prepared baking sheet. Brush tops lightly with buttermilk.
08 - Bake for 13 to 15 minutes, or until biscuits are tall and golden brown.
09 - Cool for a few minutes before serving warm.

# Expert Advice:

01 -
  • These biscuits rise tall and proud, with layers that shatter into buttery flakes at first bite
  • The recipe is forgiving enough for weekday mornings but impressive enough for company
  • You likely have everything in your fridge right now
02 -
  • Twisting the cutter seals the edges and prevents rising, so press straight down every time
  • Cold ingredients are non-negotiable, if the butter melts before baking you lose the flakes
  • Overworking the dough develops gluten and makes tough biscuits, stop as soon as it comes together
03 -
  • If you don't have buttermilk, mix ¾ cup milk with 2 teaspoons vinegar and let it sit for 5 minutes
  • For savory biscuits, add ½ cup grated sharp cheddar and a pinch of black pepper to the dry ingredients
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