Tall, Fluffy, Flaky Buttermilk Biscuits
Ingredients
Scale
- 2½ cups all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- ½ cup very cold unsalted butter, cubed
- 1 cup cold buttermilk, plus a splash if needed
- Cream for brushing
Instructions
- Preheat oven to 450°F and line a baking sheet with parchment.
- In a large bowl, whisk flour, baking powder, baking soda, salt, and sugar. Add the cold butter and cut it into the flour until you have pea-sized bits and a few flat pieces.
- Pour in the buttermilk and gently stir until the dough comes together; add a small splash more if dry.
- Turn the dough onto a floured surface, pat into a ¾-inch rectangle, fold in half, and repeat three or four times. Pat or roll to 1¼ inches thick. Cut biscuits with a 2½-inch cutter (press straight down). Refold the remaining dough to get 6 biscuits.
- Place them on the baking sheet. Brush the tops with melted butter or cream, and freeze for 10–15 minutes.
- Bake 14–18 minutes until tall and golden. Let rest a few minutes before serving.
*Keeping the butter and buttermilk cold and stacking the biscuits close together are key to a big, lofty rise. Make sure your baking powder is FRESH and relatively new – this is also key to a big rise. Don’t be too precious about cutting in the butter or stirring the dough. The clumpy-ness contributes to the overall flakiness.