My Best Buttermilk Biscuits

READY IN: 44mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the oven to 500°F and line a rimmed baking sheet with parchment.
  • Whisk flours, baking powder, baking soda, salt and sugar in a large mixing bowl.
  • Add the butter cubes and, using your fingers, break them up into the flour until the mixture is filled with pea-sized bits (you should have definite “butter” pieces). Don’t work the butter too hard, it will melt the butter.
  • Add the buttermilk and stir until all or most of the flour is absorbed by the buttermilk and the dough forms a coarse, slightly sticky lump.
  • Turn out the dough on a well-floured surface.
  • With floured hands, press the dough into a ½”-thick rectangle.
  • Starting from the shorter ends, letter-fold the dough. Rotate 90°.
  • Press out again into a ½”-thick rectangle and repeat the letter-folding (again from the “new” short ends).
  • Turn dough 90°, press out and fold one more time. You will have folded a total of three times.
  • Press out into a ¾”-thick rectangle.
  • Use a sharp knife to cut the rectangle into 10 even pieces. Do not “saw” the dough. If using a glass or biscuit cutter, don’t twist down – it seals all the edges.
  • If you are using a cutter, you’ll be able to re-press the scraps about two more times with similar flakiness.
  • Place biscuits on the sheet, brush with buttermilk and place in the oven.
  • Immediately drop the temperature to 450°F and bake 8 minutes.
  • Rotate the pan 180° and bake a further 6 minutes.
  • Immediately place biscuits on a wire rack to cool.
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