Buttermilk Biscuits
Recipe by Gingham
Tall, flaky biscuits with buttery layers you can pull apart, for breakfast or beside a bowl of soup.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 1 tbsp sugar
- 1/2 cup cold butter, cut into cubes
- 1 cup cold buttermilk
- 2 tbsp butter, melted, for brushing
Method
Heat the oven to 450°F and line a sheet pan with parchment.
Whisk the flour, baking powder, baking soda, salt, and sugar in a large bowl.
Work in the cold butter with your fingertips or a pastry cutter until the biggest pieces are the size of peas.
Pour in the buttermilk and stir with a fork until a shaggy dough forms. A few dry bits are fine.
Turn it out onto a floured counter and pat it into a rectangle about 1 inch thick. Fold it in thirds like a letter and pat it out again. Do this twice more to build the layers.
Pat it to 1 inch thick and cut rounds with a 2 1/2-inch cutter, pressing straight down without twisting. Press the scraps together for the last few.
Set them on the pan just touching, which helps them rise tall.
Bake until tall and golden, 13 to 16 minutes, and brush the tops with the melted butter.
Notes from the source
Keep everything cold. Cut biscuits freeze well on a tray; bake them straight from frozen, adding 3 to 4 minutes.