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Buttermilk Biscuits
Tall, flaky buttermilk biscuits made with cold butter and a few quick folds.
Ingredients
| Volume | Grams |
|---|---|
| 2 cups all-purpose flour | 240 g |
| 1 tbsp baking powder | 12 g |
| 1/2 tsp baking soda | 3 g |
| 1 tsp table salt | 6 g |
| 1/2 cup unsalted butter, very cold, cubed | 113 g |
| 3/4 cup buttermilk, cold, plus more for brushing | 170 g |
Gram weights use the King Arthur Baking ingredient weight chart. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Heat the oven to 450 °F and line a baking sheet with parchment.
- Whisk the flour, baking powder, baking soda and salt. Cut in the cold butter until the mixture looks like coarse crumbs with some pea-sized bits.
- Stir in the buttermilk just until a shaggy dough forms.
- Turn it out, pat into a rectangle, and fold it in thirds like a letter. Pat out and fold twice more, then pat to about 1 inch thick.
- Cut straight down with a floured 2 1/2-inch cutter (don't twist) and place the biscuits touching on the sheet. Brush the tops with buttermilk.
- Bake 12–14 minutes, until tall and golden.
Tips
- Twisting the cutter seals the edges and keeps biscuits from rising.
- Baking them touching helps them climb higher.
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