Description
Chef John's Buttermilk Biscuits are flaky, tender, and golden brown pastries made with cold butter and buttermilk. The recipe uses a simple folding technique to create layers that result in a perfect balance of crispness and chewiness. These biscuits are easy to prepare and ideal for breakfast or as a side for any meal.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 7 tablespoons unsalted butter, chilled in freezer and cut into thin slices
- ¾ cup cold buttermilk
- 2 tablespoons buttermilk for brushing
Instructions
- Preheat and prepare: Preheat your oven to 425°F (220°C). Line a baking sheet with a silicone baking mat or parchment paper for easy cleanup and to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until thoroughly combined.
- Cut in the butter: Add the cold, thinly sliced butter to the dry mixture. Using a pastry blender, cut the butter into the flour until the mixture looks like coarse crumbs, ensuring pieces of butter remain for flakiness.
- Add buttermilk and form dough: Make a well in the center of the flour mixture. Pour the cold buttermilk into the well and gently stir until the dough just comes together without overmixing.
- Shape and fold the dough: Turn the dough out onto a floured surface and pat it into a rectangle. Fold the rectangle into thirds like a letter. Rotate the dough 180 degrees, gather crumbs, and flatten back into a rectangle. Repeat the fold and turn process two more times for a total of three folds to create layers.
- Roll and cut biscuits: Roll the dough to about ½ inch thickness on a floured surface. Using a 2½-inch round biscuit cutter, cut out 12 biscuits. Re-roll scraps gently and cut additional biscuits.
- Prepare for baking: Place the biscuits onto the prepared baking sheet. Press an indent into the top of each biscuit with your thumb, then brush the tops lightly with the remaining buttermilk.
- Bake: Bake in the preheated oven for approximately 15 minutes, or until the biscuits turn golden brown and are flaky. Remove from oven and serve warm.
Notes
- Use ice-cold butter and cold buttermilk to achieve maximum flakiness.
- A pastry blender helps incorporate the butter without warming it.
- Do not overwork the dough; handle gently to keep biscuits tender.
- You can substitute self-rising flour if desired but adjust the baking soda and powder accordingly.