Best Buttermilk Biscuits
Directions
- 1Preheat your oven to 325°F (160°C).
- 2In a large bowl, whisk together the flour, a little bit of sugar, salt, baking powder, and baking soda (dry ingredients).
- 3Grate ice-cold butter into the mixture and work it into the flour until it resembles coarse crumbs.
- 4Add a cup and a quarter of buttermilk and about a quarter cup of whole milk to the mixture.
- 5Mix with a wooden spoon until the dough just starts to form.
- 6Flour your surface very well, then turn the dough out onto it.
- 7Gently knead the dough a little bit to incorporate some of the flour and form a nice dough ball.
- 8Flour the dough a little more, then press it out to about an inch thick.
- 9Fold the dough over onto itself about five or six times to create flaky layers.
- 10Take a biscuit cutter or cookie cutter and cut out biscuits by going straight down and straight up.
- 11Use the excess dough to form all remaining biscuits.
- 12Get a little bit of water onto a sheet tray with some parchment paper and lay the biscuits down on it.
- 13Make an egg wash with an egg and water (or milk) and brush it on top of the biscuits.
- 14Put the biscuits in a 325°F (160°C) oven for about 20 minutes until they are golden brown and fluffy.
- 15Melt some butter and brush it across the top of the baked biscuits.
Ingredients
- 2 cups all-purpose flour
- 4 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 0.5 cup cold unsalted butter, cubed
- 1.25 cup buttermilk
- 0.25 cup whole milk
- 1 egg, whisked
- 2 Tbsp water or milk
- 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.
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