Buttermilk Biscuits
The secret to a flaky, layered biscuit is keeping everything ice-cold and handling the dough as little as possible. By cutting frozen butter into the flour and folding the dough before cutting, you create distinct layers of steam that push the biscuit upward in a hot oven.
Cold fat is the only non-negotiable rule.
Your butter must be frozen or very hard, and your buttermilk needs to come straight from the fridge. If the fat melts before the biscuits hit the oven, you lose the lift.
- large mixing bowl
- pastry blender or box grater
- baking sheet
- 2-inch round biscuit cutter
- rolling pin
What goes in.
- 3 cupsall-purpose flour
- 1 tbspbaking powder
- 1/2 tspbaking soda
- 1 tspkosher salt
- 3/4 cupunsalted butter, frozen
- 1 1/4 cupscold buttermilk
Building layers by hand
Instead of kneading, fold the dough over itself three or four times like a letter. This physically creates the internal architecture that allows the biscuits to pull apart in sheets.
The method.
Mix the dry
Whisk the flour, baking powder, baking soda, and salt in your bowl. Ensure they are fully integrated so the leavening doesn't clump.
Cut in the butter
Grate the frozen butter into the flour using the large holes of a box grater. Toss with your fingers until every shred of butter is coated in flour, leaving them in visible, pea-sized chunks.
Hydrate
Make a well in the center and pour in the buttermilk. Mix with a fork just until a shaggy, wet dough forms; don't overwork it or the biscuits will become tough.
Fold and cut
Turn the dough onto a floured surface. Pat it into a rectangle, fold it into thirds like a business letter, rotate 90 degrees, and repeat this twice. Pat to 1-inch thickness and cut straight down with the cutter.
Bake
Place biscuits on a parchment-lined sheet so they barely touch. Bake at 425°F for 15-18 minutes until the tops are deep golden brown and the sides look set.
Other turns to take.
Cheddar and Scallion
Fold 1 cup of sharp shredded cheddar and 3 tablespoons of sliced scallions into the dry ingredients before adding the buttermilk.
Black Pepper
Add 1 tablespoon of coarsely cracked black pepper to the flour for a sharp bite that pairs well with sausage gravy.
When it doesn't go to plan.
Dip your cutter in flour between every single cut to ensure the edges don't drag and seal.
Place the biscuits so they touch on the tray; they will help each other rise vertically rather than spreading out.
Don't twist the cutter when pressing down; a straight push ensures the sides stay open for the steam to escape.
The ones that keep coming up.
Can I use regular milk instead of buttermilk?
You can, but the acidity in buttermilk is what reacts with the baking soda to give the biscuits their height and distinct tang.
How do I get a darker crust?
Brush the tops lightly with a little extra buttermilk or melted butter right before they go into the oven.