Soft Buttermilk Biscuits (Print Version)

Soft, flaky, and buttery biscuits with a golden crust, ideal for morning meals or sides.

# Ingredient List:

→ 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

# How to Make:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar until evenly mixed.
03 - Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or fingertips, quickly work the butter into the mixture until it resembles coarse crumbs with some pea-sized pieces.
04 - Create a well in the center and pour in the cold buttermilk. Gently stir with a fork until just combined; avoid overmixing.
05 - Turn the dough onto a lightly floured surface. Pat into a ½-inch thick rectangle. Fold in half, then gently pat out again. Repeat folding and patting two more times to create flaky layers.
06 - Pat the dough to a 1-inch thickness. Using a 2½-inch round cutter, press straight down to cut biscuits without twisting. Gather scraps and repeat as needed.
07 - Place biscuits close together on the prepared sheet. Lightly brush the tops with buttermilk.
08 - Bake for 13 to 15 minutes until biscuits are tall and golden brown.
09 - Allow to cool for a few minutes and serve warm.

# Expert Advice:

01 -
  • They rise impossibly tall with a shatteringly crisp exterior that gives way to a warm, tender crumb inside.
  • The whole thing takes less time than heating up a toaster, but tastes like you've been cooking since dawn.
  • They work equally well alongside fried chicken and gravy or split open with jam and fresh cream for breakfast.
02 -
  • Do not twist your biscuit cutter; press straight down and lift straight up, or you'll compress the edges and prevent the biscuit from rising tall and proud.
  • If your butter is soft or your buttermilk is warm, your biscuits will spread instead of rise—temperature management is half the battle.
03 -
  • If you don't have buttermilk, mix ¾ cup milk with 2 teaspoons lemon juice or vinegar, let sit for 5 minutes, and use it straight away—the acid is what matters.
  • Chill your mixing bowl and even your flour in the freezer for 15 minutes before starting; every degree of cold works in your favor.
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