Buttermilk Biscuits
Tall, flaky buttermilk biscuits made with cold butter and a quick fold, ready in about 35 minutes from start to finish.
- Makes
- 8 biscuits
- Prep
- 15 min
- Cook
- 18 min
- Total
- 33 min
- Oven
- 450°F230°C
Ingredients
A double batch fits on one large baking sheet if the biscuits just touch; bake times stay the same.
Equipment
- Baking sheet
- Parchment paper
- 2½-inch round cutter or a sharp knife6 cm round cutter or a sharp knife
Instructions
Heat the oven to 450°F with a rack in the upper-middle position. Line the baking sheet with parchment.Heat the oven to 230°C with a rack in the upper-middle position. Line the baking sheet with parchment.
Whisk the flour, baking powder, baking soda, sugar and salt in a large bowl. Scatter in the cold butter and pinch it into the flour with your fingertips until the largest pieces are the size of peas.
Pour in the buttermilk and stir with a fork just until a shaggy dough forms. Some dry bits at the bottom are fine.
Tip the dough onto a floured counter and pat it into a rectangle about 1-inch thick. Fold it in thirds like a letter, pat it out again and repeat the fold twice more. The folds make the flaky layers.Tip the dough onto a floured counter and pat it into a rectangle about 2.5 cm thick. Fold it in thirds like a letter, pat it out again and repeat the fold twice more. The folds make the flaky layers.
Pat the dough 1-inch thick and cut straight down with the cutter, without twisting. Set the biscuits on the sheet so they just touch. Press the scraps together once and cut the rest.Pat the dough 2.5 cm thick and cut straight down with the cutter, without twisting. Set the biscuits on the sheet so they just touch. Press the scraps together once and cut the rest.
Brush the tops with a little buttermilk and bake until tall and deep golden on top, 15–18 minutes. Brush with melted butter as they come out, if you like.
Notes
- Keep everything cold. If the butter softens while you work, chill the cut biscuits for 10 minutes before baking.
- No buttermilk? Stir 1 tbsp lemon juice into 1 cup milk and let it stand for 5 minutes.No buttermilk? Stir 1 tbsp (15 mL) lemon juice into 237 mL milk and let it stand for 5 minutes.
- Biscuits are best warm. Freeze unbaked biscuits on a tray, then bag them; bake from frozen, adding a few minutes.
My notes
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Nutrition estimate
- Calories
- 285
- Protein
- 5 g
- Carbs
- 32 g
- Fat
- 15 g
Per biscuit, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
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