US
United States
North America
US
Tall, flaky Southern biscuits with crisp golden tops, tender centers, cold butter, and tangy buttermilk.
20 min
15 min
8 biscuits
Medium
20 min prep + 15 min cook
2 1/2 cups (300 g) all purpose flour 1 tbsp baking powder 1/2 tsp baking soda 1 tsp kosher salt 1 tbsp granulated sugar 1/2 cup (113 g) very cold unsalted butter, cubed 1 cup (240 ml) cold buttermilk, plus 1 to 2 tbsp if needed 2 tbsp melted butter, for brushing
1. Heat the oven to 450°F (232°C). Line a baking sheet with parchment paper. 2. Whisk flour, baking powder, baking soda, salt, and sugar in a large bowl. 3. Cut the cold butter into the flour with a pastry cutter or fingertips until the mixture contains pea sized and flat flakes of butter. 4. Pour in the cold buttermilk and fold gently with a fork just until a shaggy dough forms. Add 1 to 2 tablespoons extra buttermilk only if dry flour remains at the bottom. 5. Turn the dough onto a lightly floured surface and pat into a 1-inch thick rectangle. Fold it into thirds like a letter, rotate 90 degrees, and repeat the fold twice more. 6. Pat the dough to about 1 inch thick. Cut straight down with a 2 1/2-inch biscuit cutter; do not twist the cutter. 7. Arrange biscuits close together on the prepared sheet for softer sides or 2 inches apart for crispier sides. 8. Bake for 12 to 15 minutes until well risen and golden brown. 9. Brush the hot tops with melted butter and serve warm.
SCHNAX TIP
Cold ingredients are crucial. If the kitchen is warm, chill the cut biscuits for 10 minutes before baking. Folding the dough creates distinct flaky layers, but overworking it makes the biscuits tough.