Flaky Buttermilk Biscuits
Tall, tender buttermilk biscuits with flaky layers, made with grated frozen butter and a few quick folds. From bowl to table in under an hour.
Chef's note Cold is everything: cold butter makes steam pockets, and steam makes layers.
Chef's note Cold is everything: cold butter makes steam pockets, and steam makes layers. If the dough gets warm and soft while you work, slide it into the freezer for 10 minutes. And cut straight down; twisting the cutter seals the edges.
Ingredients
- ½ cup unsalted butter 1 stick (113 g), frozen at least 15 minutes
- 2½ cups all-purpose flour 300 g, plus more for the counter
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp granulated sugar
- 1 tsp fine salt
- 1 cup buttermilk 240 g, cold
- 1 tbsp unsalted butter melted, for brushing
Steps
Heat the oven to 450°F and line a sheet pan with parchment.
Whisk 2½ cups all-purpose flour, 1 tbsp baking powder, ½ tsp baking soda, 1 tsp granulated sugar and 1 tsp fine salt in a large bowl. Grate the frozen ½ cup unsalted butter on the large holes of a box grater straight into the flour, tossing with your fingers so every shred is coated.
Pour in 1 cup buttermilk and stir with a fork just until a shaggy dough forms; a few dry bits are fine.
Turn out onto a floured counter and pat into a rectangle about 1 inch thick. Fold it in thirds like a letter, pat it out again, and repeat the fold twice more. This builds the layers.
Pat to about 1 inch thick and cut straight down with a floured round cutter. Gently press the scraps together and cut once more. Set the biscuits on the pan just touching so they rise tall.
Brush the tops with 1 tbsp unsalted butter and bake 13 to 16 minutes, until tall and deep golden. Serve warm.
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