Serves 10
45 min
Buttermilk Biscuits
Recipe GLPR6f2a54db977383
Fluffy, tender buttermilk biscuits with a golden, flaky exterior. These classic Southern biscuits are perfect alongside any meal. The combination of cold butter, buttermilk, and the right ratio of leavening agents creates light, layered biscuits that practically melt in your mouth.
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Ingredients
4½ cups All-purpose flour
1½ tablespoons Sugar
2 tablespoons Baking powder
1½ teaspoons Table salt
1½ teaspoons Baking soda
18 tablespoons Chilled unsalted butter, cut into small chunks
1½ cups Buttermilk
Directions
Preheat your oven to 400°F. Line a baking sheet with parchment paper and set aside.
In a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda until well combined. Add the chilled butter pieces and use your fingertips or a pastry blender to work the butter into the dry mixture until it resembles coarse meal with some pea-sized pieces of butter remaining.
Pour in the buttermilk and stir gently with a fork until large, shaggy clumps form. Do not overmix. Using your hands, reach into the bowl and knead the mixture briefly, just until it comes together as a slightly cohesive dough.
Turn the dough out onto a lightly floured counter. Pat the dough gently into a flat round about 1/2 to 3/4 inch thick. Using a 2-inch round cutter for standard biscuits or a 3-inch cutter for large biscuits, press straight down (do not twist, as twisting prevents even rising and layering). Transfer the cut rounds to the prepared baking sheet, spacing them about 2 inches apart.
Place the baking sheet in the preheated oven and bake for 12 to 15 minutes, until the biscuit tops are golden brown. Remove from the oven, let cool for a few minutes, and serve warm. Any unbaked biscuit rounds can be frozen for later; add about 3 minutes to the baking time when baking from frozen.
