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Buttermilk Biscuits

These are simple, classic buttermilk biscuits with buttery, flaky layers. The "cold ingredients, hot oven" method is the key to getting a good rise, and folding the shaggy dough a few times creates those distinct, pull-apart layers.
prep time:20 minutes
cook time:12 minutes
Chill Time15 minutes
total time:47 minutes
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Ingredients

  • 5 cups all-purpose flour
  • 4 tsp baking powder 1 Tbsp + 1 tsp
  • 1/2 tsp baking soda
  • 3 1/2 tsp sugar
  • 1 1/4 tsp salt
  • 1 cup cold unsalted butter 2 sticks, cubed
  • 2 cups cold buttermilk

Instructions

  • Whisk flour, baking powder, baking soda, sugar, and salt in a large bowl.
  • Cut cold butter into flour mixture until it resembles coarse crumbs.
  • Stir in cold buttermilk until just combined.
  • Turn dough onto floured surface and knead gently 2-3 times.
  • Pat dough into 1-inch thick rectangle and fold in thirds.
  • Roll out again and cut biscuits using straight up-and-down motion with cutter.
  • Place biscuits on parchment-lined baking sheet.
  • Optionally brush tops with buttermilk and chill for 15 minutes.
  • Bake at 425°F for 10-12 minutes until golden brown.
  • Serve warm.

Notes

Do not twist biscuit cutter; this prevents proper rising.
Did you make this recipe?Let me know how you liked it below!