Flaky Buttermilk Biscuits
Updated Feb. 28, 2024
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 230grams (about 2 cups) all-purpose flour
- 50grams (about ½ cup) cake flour
- 15grams (about 1 tablespoon) baking powder
- 8grams (about 2 teaspoons) sugar
- 6grams (about 1¼ teaspoon) fine sea salt
- 9tablespoons unsalted butter, chilled and cubed
- 1cup buttermilk, chilled
Nutritional analysis per serving (11 servings)
188 calories; 10 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 22 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 3 grams protein; 143 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 425 degrees. Line a rimmed baking sheet with parchment.
- Step 2
In a bowl, whisk together flours, baking powder, sugar and salt. Using a pastry cutter or fork, quickly cut in 8 tablespoons butter until it forms pea-size crumbs and is uniformly mixed it (for flaky biscuits you want the butter to remain cold). Make a well in the center of the flour mixture and pour in buttermilk. Stir together until it just forms a moist, slightly tacky dough.
- Step 3
Turn dough out onto a lightly floured surface. Knead 2 or 3 times, then pat out into a ¾-inch-thick round. Using a 2-inch round cutter, cut the biscuits. Twisting the cutter prevents proper rising; to prevent sticking, dip the cutter lightly in flour between biscuits. Do not re-roll the scraps, but pat them together and cut into rounds. Transfer biscuits to the baking sheet.
- Step 4
Melt remaining 1 tablespoon butter. Brush butter lightly over the tops of biscuits. Bake until puffed and golden, about 15 to 20 minutes. Cool 5 minutes before serving.
Private Notes
Comments
I found a new technique that bypasses the butter-cutting step. Melt the butter (half power microwave or stovetop) then pour into cold buttermilk. Stir until the butter begins to clump then pour butter/buttermilk into the dry ingredients. Works very well in any baking (scones!) calling for butter and buttermilk.
Put your butter in the freezer; when frozen solid, grate it on the coarse side of the grater, then return to freezer for a few minutes, then stir into flour mixture. Continue with rest of recipe as written. Best biscuits ever.
I've made virtually the same biscuit recipe as this for 40 years, substituting 2/3 cup plain non-fat greek yogurt and 1/3 cup skim milk for the buttermilk, and use 5 TBS of butter. Brush the tops with milk instead of butter and they will brown much better.
This is my go-to biscuit recipe. My husband likes it even better than the shortcake recipe for strawberry shortcake. Easy-peasy. Love the suggestions from others for dealing with the cold butter. Must admit using melted butter into cold buttermilk does not produce quite as tender a result - but is easy. I’ll stick with my messy method unless I’m really jammed for time.
Pastry cutter really helps with cutting in the butter, very easy to get desired pea-size
I live in the south and can get Lilly’s flour like Melissa mentioned. Do I just sub the AP and cake flour for the Lilly’s or use the same combined weight?
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