Buttermilk Biscuits
Tall and flaky buttermilk biscuits are the perfect addition to your brunch table.
Servings: 9 biscuits
Ingredients
- 2 Tbsp salted butter
- 1 cup (2 sticks) cold unsalted butter
- 3 1/2 cups all-purpose flour plus more for flouring the surface
- 1 Tbsp baking powder
- 1 Tbsp granulated sugar
- 2 tsp kosher salt
- 1/4 tsp baking soda
- 1 cup plus 2 Tbsp cold buttermilk
Instructions
- Preheat oven to 425°F. Line a baking pan with parchment paper. Melt salted butter in a small bowl and set aside.
- Set a box grater on top of a sheet of parchment paper. Use the box grater to quickly grate both sticks of unsalted butter into small strands. Transfer grated to the freezer for 15 minutes.
- Meanwhile, combine flour, baking powder, sugar, salt, and baking soda in a large bowl, whisking to combine.
- Gently stir butter into flour mixture using only a fork to toss. Slowly drizzle buttermilk into flour mixture, tossing with a fork while you work.
- Knead mixture a few times in the bowl before transferring to a floured surface. The mixture will be dry, do not over mix. Pat dough into a 1-inch thick square.
- Using a knife or bench scraper, cut the dough into 4 quadrants. Stack the 4 pieces on top of each other, and pat dough back down into a 1-inch thick square.
- Cut dough into desired amount of square biscuits (I usually make 9). Transfer biscuits to prepared baking sheet. Brush with melted salted butter, and sprinkle with extra salt (if desired).
- Place biscuits in oven, reduce temperature to 400°F, and bake 20 to 25 minutes or until biscuits are a deep golden brown color on the tops and edges. Cool slightly and serve warm.