Making Classic Buttermilk Biscuits
A good biscuit relies on the contrast between the crisp, browned exterior and the soft, steam-lifted center. Forget the mixer; your hands are the only tool that allows you to feel when the butter is correctly incorporated.
Cold butter is the only requirement for success.
If the fat melts before it hits the oven, you will end up with a flat, dense disc instead of a flaky biscuit. Keep your butter in the freezer until the exact moment you are ready to cut it into the flour.
- large mixing bowl
- pastry cutter or box grater
- baking sheet
- parchment paper
- 2-inch biscuit cutter
What goes in.
- 2 1/2 cupsall-purpose flour
- 1 tbspbaking powder
- 1/2 tspbaking soda
- 1 tspsalt
- 1/2 cupunsalted butter, frozen
- 1 cupcold buttermilk
Creating the layers
After bringing the dough together, roll it out into a rectangle and fold it like a business letter. Repeat this three times to build the stack of flour and fat that creates the flake.
The method.
Mix dry ingredients
Whisk the flour, baking powder, baking soda, and salt in a large bowl. Ensure they are thoroughly combined to avoid uneven rising.
Cut in the butter
Grate the frozen butter into the flour using a box grater. Use your fingers to toss the shreds into the flour until each piece is coated, working quickly so the butter does not soften.
Add the liquid
Pour in the buttermilk and stir with a fork just until a shaggy, uneven dough forms. Do not overwork or knead.
Laminate the dough
Turn the dough onto a floured surface. Pat it into a rectangle, fold it into thirds, and rotate it 90 degrees. Repeat this fold three times.
Cut and bake
Press the dough to 1-inch thickness. Use a biscuit cutter to punch straight down without twisting. Bake at 425°F for 15 minutes or until the tops are golden brown.
Other turns to take.
Cheddar Scallion
Fold in a half-cup of sharp grated cheddar and two tablespoons of minced scallions before the final rolling.
Black Pepper Herb
Add one tablespoon of freshly cracked black pepper and a teaspoon of chopped fresh thyme to the dry mix.
When it doesn't go to plan.
Press the cutter straight down and lift; twisting the cutter seals the edges of the dough and prevents the biscuit from rising evenly.
Place biscuits close together on the baking sheet so they touch; they will use each other as support to rise taller.
Brush the tops with a little extra buttermilk for a deep, even color.
The ones that keep coming up.
Why are my biscuits tough?
You likely handled the dough too much. The more you work the flour, the more gluten develops, which turns a tender biscuit into a chewy one.
Can I use regular milk instead of buttermilk?
You can, but the acidity in buttermilk is necessary to react with the baking soda for a proper rise. If you use regular milk, add a teaspoon of lemon juice or vinegar to it and let it sit for ten minutes first.
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