Classic Buttermilk Biscuits
CLASSIC BUTTERMILK BISCUITS
makes 6 large biscuits
This is a classic buttermilk biscuit recipe that works as a great base and jumping off point to other flavors. You could do dried fruit, chocolate, or go savory with cheddar and herbs.
Ingredients
2½ teaspoons baking powder
2 teaspoons kosher salt
2 teaspoons sugar
¼ teaspoon baking soda
3½ cups (505g) all-purpose flour, plus more for surface
1 cup (2 sticks) 226g chilled unsalted butter, cut into ½-inch pieces, plus more, melted, for brushing
1 cup chilled buttermilk
Directions
Preheat your oven to 425°F (218°C).
In a food processor, combine the 2½ teaspoons of baking powder, 2 teaspoons of kosher salt, 2 teaspoons of sugar, ¼ teaspoon of baking soda, and 3½ cups of all-purpose flour. Pulse until these dry ingredients are well combined.
Add the chilled, diced unsalted butter (1 cup or 226g) to the food processor and pulse until the mixture resembles coarse crumbs with pea-sized pieces of butter.
Transfer this mixture to a large bowl.
Gradually pour in 1 cup of chilled buttermilk while tossing the mixture with a fork to incorporate. Continue mixing until a shaggy dough forms.
Turn the dough out onto a floured surface and pat it into a 1-inch thick square. Using a knife or bench scraper, cut the dough into 4 equal pieces. Stack these pieces on top of each other, sandwiching any loose dry bits of dough between layers. Then, press down to flatten the stack. Repeat 2 or 3 times for extra layers!
Lift the dough stack with the bench scraper and dust the surface with more flour. Roll out the dough into a 1-inch thick rectangle and trim a thin border around the sides to create clean edges.
Cut the dough into a 4x3 grid to make 12 biscuits or make 6 large ones.
Place the biscuits on a parchment-lined baking sheet, spacing them about 2 inches apart. Freeze the biscuits for 10 minutes.
After freezing, brush the tops of the biscuits with melted butter.
Reduce the oven temperature to 400°F (205°C) and bake the biscuits until they are deep golden brown on the bottom and golden on top, which should take about 20 to 25 minutes.
Serve the warm biscuits and enjoy!
