Best Buttermilk Biscuits

20 mins
Serves 1
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Directions

  1. 1Preheat your oven to 325°F (160°C).
  2. 2Preheat your oven to 325°F (160°C).
  3. 3Preheat your oven to 325°F (160°C).
  4. 4In a large bowl, whisk together the flour, a little bit of sugar, salt, baking powder, and baking soda (dry ingredients).
  5. 5In a large bowl, whisk together the flour, a little bit of sugar, salt, baking powder, and baking soda (dry ingredients).
  6. 6In a large bowl, whisk together the flour, a little bit of sugar, salt, baking powder, and baking soda (dry ingredients).
  7. 7Grate ice-cold butter into the mixture and work it into the flour until it resembles coarse crumbs.
  8. 8Grate ice-cold butter into the mixture and work it into the flour until it resembles coarse crumbs.
  9. 9Grate ice-cold butter into the mixture and work it into the flour until it resembles coarse crumbs.
  10. 10Add a cup and a quarter of buttermilk and about a quarter cup of whole milk to the mixture.
  11. 11Add a cup and a quarter of buttermilk and about a quarter cup of whole milk to the mixture.
  12. 12Add a cup and a quarter of buttermilk and about a quarter cup of whole milk to the mixture.
  13. 13Mix with a wooden spoon until the dough just starts to form.
  14. 14Mix with a wooden spoon until the dough just starts to form.
  15. 15Mix with a wooden spoon until the dough just starts to form.
  16. 16Flour your surface very well, then turn the dough out onto it.
  17. 17Flour your surface very well, then turn the dough out onto it.
  18. 18Flour your surface very well, then turn the dough out onto it.
  19. 19Gently knead the dough a little bit to incorporate some of the flour and form a nice dough ball.
  20. 20Gently knead the dough a little bit to incorporate some of the flour and form a nice dough ball.
  21. 21Gently knead the dough a little bit to incorporate some of the flour and form a nice dough ball.
  22. 22Flour the dough a little more, then press it out to about an inch thick.
  23. 23Flour the dough a little more, then press it out to about an inch thick.
  24. 24Flour the dough a little more, then press it out to about an inch thick.
  25. 25Fold the dough over onto itself about five or six times to create flaky layers.
  26. 26Fold the dough over onto itself about five or six times to create flaky layers.
  27. 27Fold the dough over onto itself about five or six times to create flaky layers.
  28. 28Take a biscuit cutter or cookie cutter and cut out biscuits by going straight down and straight up.
  29. 29Take a biscuit cutter or cookie cutter and cut out biscuits by going straight down and straight up.
  30. 30Take a biscuit cutter or cookie cutter and cut out biscuits by going straight down and straight up.
  31. 31Use the excess dough to form all remaining biscuits.
  32. 32Use the excess dough to form all remaining biscuits.
  33. 33Use the excess dough to form all remaining biscuits.
  34. 34Get a little bit of water onto a sheet tray with some parchment paper and lay the biscuits down on it.
  35. 35Get a little bit of water onto a sheet tray with some parchment paper and lay the biscuits down on it.
  36. 36Get a little bit of water onto a sheet tray with some parchment paper and lay the biscuits down on it.
  37. 37Make an egg wash with an egg and water (or milk) and brush it on top of the biscuits.
  38. 38Make an egg wash with an egg and water (or milk) and brush it on top of the biscuits.
  39. 39Make an egg wash with an egg and water (or milk) and brush it on top of the biscuits.
  40. 40Put the biscuits in a 325°F (160°C) oven for about 20 minutes until they are golden brown and fluffy.
  41. 41Put the biscuits in a 325°F (160°C) oven for about 20 minutes until they are golden brown and fluffy.
  42. 42Put the biscuits in a 325°F (160°C) oven for about 20 minutes until they are golden brown and fluffy.
  43. 43Melt some butter and brush it across the top of the baked biscuits.
  44. 44Melt some butter and brush it across the top of the baked biscuits.
  45. 45Melt some butter and brush it across the top of the baked biscuits.

Ingredients

  • 2 cups all-purpose flour
  • 2 cups all-purpose flour
  • 2 cups all-purpose flour
  • 4 tsp baking powder
  • 4 tsp baking powder
  • 4 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 cup cold unsalted butter, cubed
  • 0.5 cup cold unsalted butter, cubed
  • 0.5 cup cold unsalted butter, cubed
  • 1.25 cup buttermilk
  • 1.25 cup buttermilk
  • 1.25 cup buttermilk
  • 0.25 cup whole milk
  • 0.25 cup whole milk
  • 0.25 cup whole milk
  • 1 egg, whisked
  • 1 egg, whisked
  • 1 egg, whisked
  • 2 Tbsp water or milk
  • 2 Tbsp water or milk
  • 2 Tbsp water or milk
  • melted butter
  • melted butter
  • melted butter

Equipment

bowlwhiskgraterwooden spoonbiscuit cuttercookie cuttersheet trayparchment paperoven

Tips

  • Grate the butter into the mixture and ensure it is ice cold by putting it in the freezer for about an hour.
  • If the dough is too wet, add more flour; if it's too dry, add more milk.
  • Fold the dough over onto itself about five or six times to create flaky layers.
  • Use excess dough to form all possible biscuits.