Buttermilk Biscuits
Ingredients
- 2 cups all-purpose flour (240 grams)
- 1 tablespoon baking powder
- 2 teaspoons granulated sugar
- ¾ teaspoon salt
- ¼ teaspoon baking soda
- 6 tablespoon cold unsalted butter, cubed (85 grams)
- ¾ cup + 2 teaspoons cold buttermilk (divided) (180 ml)
Instructions
- Preheat your oven to 220°C and line a baking sheet with parchment paper.
- In a large bowl, whisk together your dry ingredients: flour, baking powder, sugar, salt, and baking soda.
- Add the cold, cubed butter and toss it in the flour mixture to coat everything. Use a pastry cutter, or two forks to cut the butter into the flour mixture.
- Now, add ¾ cup of the buttermilk and mix with a spatula until a shaggy dough forms. Don't worry if it seems a little dry, that's okay!
- Flour your work surface and transfer the dough. Gently pat it out into a 10x8-inch rectangle, about ¼-inch thick.
- Fold the dough in thirds like a letter, then rotate it 90 degrees and repeat the rolling and folding process two more times. This creates those beautiful layers!
- On the final roll, shape the dough into a 10x5-inch rectangle, about ½ to ¾-inch thick.
- Time to cut! Grab a floured 2 ½-inch round cutter and stamp out those biscuits. Place them on your baking sheet, almost touching each other. Brush the tops with the remaining buttermilk.
- Pop those biscuits in the oven for 12-15 minutes, or until golden brown. Let them cool for a few minutes before devouring!
Notes
- Initially, the dough may seem too dry and hard to bring together, but after the first fold and roll, you’ll be surprised at how well it comes together. Trust the process!
- If you’re in a warm climate, freeze your cubed butter for 15 to 20 minutes before using it to help it hold up better while being incorporated into the dough.
- For tall and fluffy biscuits, it’s crucial to preheat your oven to 220°C before baking. The high temperature helps the buttermilk biscuits rise nicely and become fluffy.
- Avoid twisting the cutter when cutting the biscuits. Simply press it straight down into the dough and lift it straight up. Twisting can distort the layers, leading to biscuits that rise unevenly or tilt to one side during baking.
- Arranging your biscuits close together on the baking sheet so they touch gives them support as they rise. Biscuits that bake touching usually rise higher. Be careful not to overmix the dough, as this can result in tough and flat biscuits.