These Buttermilk Biscuits are flaky, fluffy, layered, buttery, and golden brown. They are crisp in just the right spots. They are the perfect side dish, breakfast, or even dessert. You can top them with jam or cream.
2 c. all-purpose flour
2 tsp. baking powder
1 tsp. salt
1/4 tsp. baking soda
7 tbsp. unsalted butter (chilled in the freezer, cut into thin slices)
3/4 c. cold buttermilk
2 tbsp. buttermilk (for brushing)
- Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper or even a silicone baking mat.
- In a large bowl, whisk flour, baking powder, baking soda, and salt together.
- Using a pastry blender, cut butter into the flour mixture. Blend for about 5 minutes or until the mixture resembles coarse crumbs.
- Make a well in the center of the mixture and pour in 3/4 cup of buttermilk. Stir until just combined.
- Place the dough on a floured work surface and form a rectangle.
- Fold the rectangles in thirds and turn it in a half turn and then flatten it back into a rectangle. Repeat (folding and pressing) twice more.
- Roll the dough out on a floured surface to about 1/2-inch thick. Using a 2 1/2-inch round biscuit cutter, cut out 12 biscuits. Transfer them to the prepared baking sheet and then with your thumb, press an indent into the top of each biscuit.
- Brush the tops with buttermilk.
- Bake for about 15 minutes or until the biscuits are browned.
- It is important that you use cold butter as this will help create flaky layers and pockets.
- Do not overwork the dough because that will only make the biscuits tough, hard, and flat.