Super Flaky Buttermilk Biscuits
Tender & flaky, these delicious biscuits are the perfect combination of salty and sweet. These biscuits feature a special technique to achieve the multiple ultra-flaky layers
Ingredients
- 3 ½ cups All Purpose Flour, properly measured †
- 2 tbsp White Sugar
- 2 ½ tsp Baking Powder,
- 1 ¾ tsp Salt
- 1/4 tsp Baking Soda
- 1 cup Cold Unsalted Butter, cut into cubes
- 1 cup Cold Buttermilk
- 2-3 tbsp Melted Unsalted Butter, for brushing
- Salt, for sprinkling
Instructions
Making the Dough
- Prepare a large baking sheet with parchment, a silicone baking mat, or simply a light coating of grease. In a large mixing bowl, add flour, sugar, baking powder, salt, and baking soda. Whisk to combine. Add in cold butter cubes, and work the butter into flour with your hands or a pastry cutter. Work the butter until it is crumbly and about the size of peas.
- Slowly drizzle in buttermilk while simultaneously tossing with a fork to combine. After all the buttermilk has been added, knead the dough a few times inside the bowl until a shaggy dough forms.
Shaping, Stacking, and Rolling the Dough
- Turn the dough out onto a floured work surface and pat into a 1” square – try to make the edges as clean and even as possible (a bench scraper helps)
- Using a knife or a bench scraper, cut the square into 4 equal pieces, then stack each of the pieces on top of each other – forming a sort of dough tower. Next, press down on the tower to flatten it, then roll dough into a 1” thick rectangle.
Cutting and Baking the Biscuits
- Cut the biscuits out using a cookie cutter, and transfer the biscuits onto the prepared baking sheet, and place into the fridge for 30 minutes. Meanwhile, preheat oven to 425°F.
- Remove biscuits from the fridge, brush the tops with melted butter, sprinkle the tops with salt, then place into the oven. Immediately reduce the temperature to 400°F, then bake the biscuits for 20-25 minutes, or until the tops begin to turn golden brown.
Notes
† to measure flour correctly, use a spoon to scoop the flour into the measuring cup, then level off with a straight edge. Do not pack the flour into the cup, or scoop with the measuring cup straight from the bag/container. Alternatively, weigh the flour (1 cup = 120g or 4oz)