Traditional Buttermilk Biscuits
Good biscuits do not come from a heavy hand. They rely on the contrast between the cold, solid fat and the soft, slightly acidic dough. Keep your kitchen cool, your butter frozen, and your mixing time short.
Temperature is your only ingredient
If the butter melts before it hits the oven, you lose the steam pockets that cause the rise. Keep everything as cold as possible until the pan is in the oven.
- large mixing bowl
- pastry cutter or box grater
- baking sheet
- 2-inch biscuit cutter
What goes in.
- 2 1/2 cupsall-purpose flour
- 1 tbspbaking powder
- 1/2 tspbaking soda
- 1 tspfine sea salt
- 1/2 cupunsalted butter, frozen and grated
- 1 cupcold full-fat buttermilk
The fold-and-press method
By folding the dough over itself three or four times, you create distinct layers of fat and flour. This process builds the internal structure that allows the biscuit to lift as the butter releases steam.
The method.
Prep the dry base
Whisk the flour, baking powder, baking soda, and salt in your bowl. Ensure the leavening agents are distributed evenly so the rise is uniform.
Cut in the butter
Add the grated frozen butter to the flour. Use your fingertips or a pastry cutter to work the butter in until the mixture looks like small, irregular pebbles.
Hydrate the dough
Create a well in the center and pour in the cold buttermilk. Fold with a sturdy spatula just until the dry spots disappear; do not overmix or the dough will become tough.
Fold and shape
Turn the shaggy dough onto a floured surface. Pat it into a rectangle, fold it in half, and pat it down again. Repeat this three times.
Cut and bake
Pat the dough to one-inch thickness. Press your cutter straight down without twisting. Bake at 425°F (220°C) until the tops are deep golden brown, about 15 minutes.
Other turns to take.
Cheddar Scallion
Fold in a half-cup of sharp, shredded cheddar and two tablespoons of minced scallions during the final fold.
Black Pepper Herb
Add one tablespoon of fresh cracked black pepper and a teaspoon of chopped fresh thyme to the dry ingredients.
When it doesn't go to plan.
Use a metal biscuit cutter rather than a glass; the thin edge creates a cleaner break, which helps the biscuit rise higher.
Place the biscuits on the baking sheet so they are touching—the sides support each other and force the dough to expand upward.
If the dough becomes sticky, dust your hands and the work surface with just enough flour to prevent tearing.
The ones that keep coming up.
Why didn't my biscuits rise?
The most common culprit is overworking the dough, which develops too much gluten, or starting with butter that was too warm. Your ingredients must be cold.
Can I use regular milk instead of buttermilk?
You can add a tablespoon of lemon juice to regular milk and let it sit for ten minutes, but the acidity in true buttermilk is what reacts with the baking soda to provide the lift.