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Chef John's Buttermilk Biscuits

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These homemade buttermilk biscuits are buttery and tender. Ice-cold butter and some extra dough folding are key to having lots of flaky layers in each golden brown biscuit.

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Chef John's Buttermilk Biscuits

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 0.25 teaspoon baking soda
  • 1 teaspoon salt
  • 7 tablespoons unsalted butter, chilled in freezer and cut into thin slices
  • 0.75 cup cold buttermilk
  • 2 tablespoons buttermilk for brushing

Steps

Step1

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.

Step2

Whisk flour, baking powder, baking soda, and salt together in a large bowl. Add cold butter slices and cut into the flour with a pastry blender until the mixture resembles coarse crumbs.

Step3

Make a well in the center of the mixture. Pour cold buttermilk into the well and stir gently until just combined.

Step4

Turn dough onto a floured work surface and pat it together into a rectangle.

Step5

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 the dough a total of three times.

Step6

Roll dough on a floured surface to about 1/2 inch thick. Use a 2 1/2-inch round biscuit cutter to cut biscuits. Reroll any scraps to cut more biscuits; you should get 12 total.

Step7

Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb. Brush buttermilk over the tops.

Step8

Bake in the preheated oven until biscuits are flaky and golden brown, about 15 minutes.

Step9

Enjoy!

# buttermilk

# biscuits

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Cook Time

Prepare Time:

20 mins

Cook Time:

15 mins

Total Time:

35 mins

Servings:

12

Nutritions

Calories:

143 kcal

Carbohydrate:

17 g

Cholesterol:

19 mg

Dietary Fiber:

1 g

Protein:

3 g

Saturated Fat:

4 g

Sodium:

321 mg

Total Sugars:

1 g

Total Fat:

7 g

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