Perfect Buttermilk Biscuits
These buttermilk biscuits deliver buttery layers, tender interiors, and tall, crisp tops. Cold fat, a quick folding method, and a high-heat bake are the secrets behind their flaky perfection.
Equipment
- Pastry Cutter
- Biscuit Cutter
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour plus extra for dusting
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp fine sea salt
- 1 tbsp granulated sugar optional but recommended
Fat & Liquid
- 6 tbsp unsalted butter cold, cut into 1/2-inch cubes
- 2 tbsp shortening or extra butter cold, for tenderness
- 3/4 to 1 cup buttermilk cold, plus more for brushing
Optional Finishes
- melted butter for brushing after baking
- flaky salt for topping
Instructions
- Chill your flour, butter, and shortening for 10–15 minutes. Preheat oven to 450°F (232°C) and line a baking sheet with parchment.
- Whisk together flour, baking powder, baking soda, salt, and sugar until combined.
- Cut in butter and shortening using a pastry cutter or fingertips until pea-sized and a few nickel-sized bits remain.
- Add 3/4 cup buttermilk and stir just until shaggy. Add more buttermilk if dry.
- Turn dough onto a floured surface and gently press into a rectangle. Fold like a letter, rotate, and repeat 3 times.
- Pat dough into a 1-inch slab and cut using a 2.5-inch round cutter, pressing straight down without twisting.
- Place biscuits on the sheet so they touch. Brush tops with buttermilk and bake 12–15 minutes until golden.
- Brush hot biscuits with melted butter and sprinkle with flaky salt. Let rest 5 minutes before serving.
Notes
For best results, avoid overmixing and keep ingredients cold. Freeze unbaked biscuits for easy future baking.
Nutrition
Calories: 210kcalCarbohydrates: 24gProtein: 4gFat: 11gSaturated Fat: 7gCholesterol: 30mgSodium: 390mgPotassium: 60mgFiber: 1gSugar: 2gVitamin A: 250IUCalcium: 60mgIron: 1.6mg
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