Buttermilk Biscuits
There is no shortcut for cold ingredients when it comes to biscuits. You are building a structure of flour and butter that needs to hold its shape until the oven heat releases steam, lifting the dough into flaky, separate layers.
Cold is your only priority.
If your butter melts before the biscuits hit the oven, you lose the lift. Keep the buttermilk in the fridge until the very last second and work quickly.
- large mixing bowl
- pastry cutter or two knives
- baking sheet
- parchment paper
- biscuit cutter
What goes in.
- 2 1/2 cupsall-purpose flour
- 1 tbspbaking powder
- 1/2 tspbaking soda
- 1 tspkosher salt
- 1/2 cupunsalted butter, frozen and cubed
- 1 cupcold buttermilk
The Fold Method
Instead of kneading the dough like bread, flatten it out and fold it into thirds like a letter three times. This creates the internal layers that cause the biscuit to rise and pull apart cleanly.
The method.
Mix the dry
Whisk the flour, baking powder, baking soda, and salt in a large bowl. Ensure there are no clumps of leavening.
Cut the butter
Add the frozen butter cubes. Use your pastry cutter to work the butter into the flour until you have pea-sized bits coated in flour.
Hydrate the dough
Pour in the cold buttermilk. Use a sturdy fork to stir just until the flour is moistened; the dough will look shaggy and uneven.
Fold and layer
Turn the dough onto a floured counter. Pat it into a rectangle, fold it in thirds, rotate, and repeat this twice more.
Cut and chill
Roll or press the dough to 1-inch thickness. Use a sharp cutter to punch straight down without twisting. Arrange on the baking sheet so they touch slightly.
Bake
Bake at 425°F for 15 to 18 minutes. They are ready when the tops are a deep golden brown and they sound hollow when tapped.
Other turns to take.
Sharp Cheddar and Chive
Fold in a half-cup of grated aged cheddar and two tablespoons of fresh chopped chives during the final fold.
Black Pepper and Honey
Add a teaspoon of cracked black pepper to the flour and brush the finished tops with a light coat of honey butter while hot.
When it doesn't go to plan.
Do not twist the biscuit cutter when punching the dough; twisting seals the edges and prevents the layers from expanding.
If the dough becomes too sticky to handle, put the whole tray in the freezer for 5 minutes before popping them into the oven.
Place the biscuits so their sides are touching on the tray; this forces them to rise upward rather than spreading outward.
The ones that keep coming up.
Why did my biscuits turn out dense?
Usually, this means the butter melted during prep or the dough was handled too much, which develops gluten and makes the biscuit tough.
Can I use milk instead of buttermilk?
Buttermilk provides the necessary acidity to react with the baking soda for a proper rise. If you must substitute, add a teaspoon of lemon juice to regular milk and let it sit for ten minutes.
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