Flaky Southern Buttermilk Biscuits

Flaky Southern Buttermilk Biscuits

Ingredients

• 2 1/2 cups (300 g) all-purpose flour, plus more for dusting
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 1/4 teaspoons kosher salt
• 1 teaspoon granulated sugar
• 10 tablespoons (140 g) unsalted butter, very cold
• 1 cup cold buttermilk, plus 1–2 tablespoons if needed
• 2 tablespoons melted butter, for brushing

Instructions

1. Heat the oven to 450°F (230°C) and line a baking sheet with parchment, or use a 10-inch cast-iron skillet.
2. Whisk flour, baking powder, baking soda, salt, and sugar in a large bowl.
3. Grate the cold butter on the large holes of a box grater directly into the flour. Toss with your fingers to coat every shred.
4. Pour in the buttermilk and stir with a fork just until a shaggy dough forms. If dry flour remains at the bottom, add buttermilk a tablespoon at a time.
5. Turn the dough onto a floured counter and pat into a 1-inch-thick rectangle. Fold it in thirds like a letter, rotate, and pat out again. Repeat the fold 3 more times (4 total) for layers.
6. Pat the dough 1 inch thick. Cut straight down with a floured 2 1/2-inch cutter — don't twist, which seals the edges. Gently press scraps together once for a couple more.
7. Arrange biscuits touching each other on the sheet or in the skillet so they rise tall. Chill 10 minutes if the butter has softened.
8. Bake 13–16 minutes until tall and deep golden. Brush with melted butter right out of the oven.

Notes

• No buttermilk? Stir 1 tablespoon lemon juice into 1 cup whole milk and let it sit 5 minutes.
• Freeze unbaked cut biscuits on a tray, then bag them. Bake from frozen, adding 3–5 minutes.
• Use a lower-protein flour like White Lily for an even softer, more tender biscuit; reduce to 2 1/4 cups if you do.