The Flakiest Buttermilk Biscuits You've Ever Had
Although this is my photography blog where I share info about Family and Newborn Sessions, if you’ve stopped by recently you already know that I love to bake. Probably a little too much. Also on the blog are recipes like Dorie Greenspan’s Chocolate Chip Cookies and a delicious Blueberry Crumb Cake.
This recipe for Buttermilk Biscuits, from a tattered notebook I’ve had for years, makes biscuits that are flavorful, flaky and all-around fantastic. They’re a blank canvas for anything you want to throw in… jalapenos, shredded cheddar, herbs, pancetta. My family devoured the entire tray within a few hours!
For this recipe you’ll need a 3-inch biscuit cutter
Yield: about 9 biscuits
3 cups (383g) all-purpose flour
2T sugar
1T + 1t baking powder
1/2t baking soda
1.5t salt (I used Morton Coarse Kosher Salt)
8 oz unsalted butter, frozen for 30 minutes prior to starting the recipe
1 1/4c buttermilk, cold
8 oz shredded cheddar cheese (optional)
1-2 T butter, melted, to brush tops of biscuits
Whisk to combine all the dry ingredients in a large bowl.
Grate frozen butter into dry ingredients and fold in gently with a wooden spoon or rubber spatula
Gently stir in buttermilk and cheddar cheese if using
Once mixture is combine and have a shaggy dough you’re going to do 4 envelope folds. This is what helps make these biscuits so flaky! Roll out dough into a 10x15 inch rectangle. This is a rough guide, doesn’t have to be exactly this size and you can even pat the dough rather than using a rolling pin. Fold one short side toward the middle of the rectangle, then the other to overlap. That’s one envelope fold. Do this 3 more times.
Wrap dough in parchment paper and chill at least 30 minutes.
When ready to bake preheat oven to 400 F
Pat or roll out dough to 1 inch thick. A little thicker is fine, too. The biscuits will just take longer to bake if they’re thicker.
Using a biscuit cutter, cut out biscuits. Dip the cutter in some flour if it sticks to the dough.
PRO TIP : Resist the urge to twist the cutter before releasing the dough. This prevents the biscuits from rising properly.
Place them on a baking sheet lined with parchment paper or a silpat *
Brush tops with melted butter and bake for about 20-25 minutes.
Remember, all ovens are different so use an oven thermometer to monitor the temp . After 10-15 minutes rotate the baking the sheet and continue to bake until golden.
Enjoy!
*I only recommend baking supplies and ingredients that I enjoy and use myself and I have not been paid to mention specific products.
