Description
Tender, buttery buttermilk biscuits with flaky layers and golden tops. Made with a simple pat-and-fold method, they’re just as welcome at a holiday table as they are on a slow Sunday morning.
Ingredients
Scale
- 2 1/3 cups all-purpose flour
- 1 stick (8 tablespoons) unsalted butter, cold
- 1 tablespoon aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 teaspoon sugar
- 3/4 cup buttermilk, cold
Instructions
- Preheat the oven to 450°F.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- Cut the cold butter into small cubes and work it into the flour mixture using a pastry cutter, two forks, or your fingertips until the mixture resembles coarse crumbs with a few larger pieces of butter remaining.
- Pour in the buttermilk and stir just until a shaggy dough forms. Be careful not to overmix.
- Turn the dough onto a lightly floured surface. Pat it into a rectangle about 1 inch thick. Fold the dough in half, then pat it out again. Repeat this pat-and-fold process 3 to 4 times to create flaky layers.
- Pat the dough to about 1-inch thickness. Totally option but at this point I like to wrap my dough in plastic wrap and let it rest in the refrigerator for 15-30 minutes.
- Take your dough out of the refrigerator and unwrap. Using a biscuit cutter or the rim of a glass, cut out biscuits without twisting the cutter. Push down and pull straight up.
- Place the biscuits in a cast-iron skillet or on a parchment-lined baking sheet so they are just touching. At this time you can brush the tops with a little buttermilk. I find that cast iron creates the best crunchy bottoms.
- Bake for 12–15 minutes, or until the tops are golden brown.
- Serve warm with butter, jam, honey, or alongside your favorite brunch dishes.
Notes
Notes:
- If you don’t have baking soda, substitute with ½ tablespoon baking powder.
- Cold butter is the key to flaky layers. If your kitchen is warm, pop the butter in the freezer for 10 minutes before using.
- Avoid twisting the biscuit cutter when cutting the dough, which can prevent the biscuits from rising evenly.
- For softer sides, place the biscuits so they’re just touching on the baking sheet or skillet.
- Leftover biscuits are excellent split and toasted the next day.
Serving Suggestions
- Serve warm with butter, jam, honey, or preserves.
- Split and top with tomato confit for a simple summer breakfast.
- Pair with an herb frittata and fresh fruit for an easy brunch spread.
- Use leftovers for breakfast sandwiches or alongside soups and stews.
- Prep Time: 15
- Cook Time: 12-15
- Category: Bread
- Method: Baking
- Cuisine: Southern
Keywords: bread biscuits quick bread breakfast