Buttermilk Biscuits
Updated Sept. 25, 2024
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 335grams all-purpose flour (2⅔ cups)
- 75grams cake flour (¾ cup)
- 10grams baking soda (2 teaspoons)
- 4grams baking powder (1 teaspoon)
- 6grams fine sea salt (2 teaspoons)
- 15grams granulated sugar (1½ tablespoons)
- 2sticks salted, cultured butter, chilled and cubed (1 cup)
- 1½cups buttermilk, chilled
- 1large egg
- 1tablespoon milk
Nutritional analysis per serving (13.5 servings)
260 calories; 15 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 5 grams protein; 262 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 425 degrees. Line a baking sheet with parchment paper.
- Step 2
In a large bowl, whisk together flours, baking powder, baking soda, salt and sugar.
- Step 3
Using a pastry cutter or fork, quickly cut butter into flour mixture until it forms pea-size crumbs and is uniformly mixed. (For flaky biscuits, you want the butter to remain cold.) Make a well in center of mixture and pour in buttermilk. Stir together until it just forms a moist, slightly tacky dough.
- Step 4
Turn dough out onto a lightly floured surface. Knead 2 or 3 times, then pat out into a ¾-inch-thick round. Using a 2-inch round cutter, cut the biscuits. Do not twist the cutter; doing so prevents proper rising. To prevent sticking, dip the cutter lightly in flour between biscuits. Also, do not reroll scraps, but pat them together and cut into rounds. Transfer biscuits to baking sheet.
- Step 5
Whisk egg and milk together with a fork. Generously brush egg wash on top of each biscuit. Bake until brown, 15 minutes. Serve hot.
- Measurements for dry ingredients are given by weight for greater accuracy. The equivalent measurements by volume are approximate.
Private Notes
Comments
Cooks Illustrated has a great hack for flaky biscuits. Put buttermilk in a measuring jar big enough to hold buttermilk & butter, which you'll add later. Put jar in freezer for 10-15 minutes to get it super cold but not frozen. Meanwhile, mix the dry ingredients in a large bowl. Set aside. Melt butter. When buttermilk's COLD, stir the melted butter in so that it forms globs. Stir into dry ingredients & proceed with recipe directions. Colder buttermilk = bigger butter globs = better biscuits!
Freeze the butter first then use a box cheese grater. You'll get a better incorporation.
Also put the biscuits touching each other, you'll get a higher rise out of them.
I find using a cast-iron skillet works best but any sheet pan will do.
Do NOT overwork the dough - when they say knead only 2-3 times, they mean it! You'll get a hockey-puck otherwise.
I didn't have any cultured butter so I substituted good quality salted butter and it was still delicious.
I made them with half AP and half KA golden whole wheat (instead of the AP and pastry flour, just because that’s what I had) they were fabulous. Perfectly flaky.
So easy peasy. I followed Carol Dew’s advice about the buttermilk and butter and these turned out so great. Took like 20 mins total from start to finish. Also I am at altitude and the only adjustment I made was to bump up the oven temp by 25 degrees and take the biscuits out 2 mins earlier. They rose and baked beautifully.
Everyone’s talking about cake flour! The recipe states A/P? Was there a change? Or was there a note somewhere I couldn’t find?