Chef John's Buttermilk Biscuits
This deceptively simple recipe can come out a million different ways with some very minor variations on the ingredients and amounts. This one's my favorite - flaky, but not dry; chewy, but not tough; crisp in just the right spots.
Servings per recipe: 12
Calories per serving: 143
Preparation time: 20m
Total cooking time: 35m
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 7 tablespoons unsalted butter, chilled in freezer and cut into thin slices
- 3/4 cup cold buttermilk
- 2 tablespoons buttermilk for brushing
- 1 Preheat oven to 425 degrees F (220 degrees C).
- 2 Line a baking sheet with a silicone baking mat or parchment paper.
- 3 Whisk flour, baking powder, salt, and baking soda together in a large bowl.
- 4 Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
- 5 Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
- 6 Turn dough onto a floured work surface, pat together into a rectangle.
- 7 Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
- 8 Roll dough on a floured surface to about 1/2 inch thick.
- 9 Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
- 10 Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
- 11 Brush the tops of biscuits with 2 tablespoons buttermilk.
- 12 Bake in the preheated oven until browned, about 15 minutes.