Looking for an easy-to-make buttermilk biscuit recipe? This deceptively simple recipe only needs 35 minutes of your time and six simple ingredients to make the most delicious buttermilk biscuit recipe you’ve ever had. You can also modify the ingredients and amounts to make many different variations.
For this recipe by Chef John, however, the buttermilk biscuits come out flaky, but not dry; chewy, but not tough; and crisp in just the right spots. The key to having flaky layers in each biscuit is ice-cold butter and some extra dough folding. Try it and let us know what you think.
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Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- 7 tablespoons unsalted butter, chilled in freezer and cut into thin slices
- ¾ cup cold buttermilk
- 2 tablespoons buttermilk for brushing
Directions
- Preheat the oven to 425 degrees F (220 degrees C). Then, line a baking sheet with parchment paper.
- 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.
- Make a large hole in the center of the mixture, pour cold buttermilk into it, and stir gently until just combined.
- Turn the dough onto a floured work surface and pat it together into a rectangle.
- Fold the rectangle in thirds. Turn the 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.
- Roll dough on a floured surface to about half inch thick. Use a two-and-a-half-inch round biscuit cutter to cut biscuits. Reroll any scraps to cut more biscuits. You should get 12 total.
- Transfer the biscuits to the prepared baking sheet. Press the top of each biscuit with your thumb, and then brush buttermilk over the tops.
- Bake for about 15 minutes in the preheated oven until your biscuits are flaky and golden brown.
Enjoy!
Store homemade buttermilk biscuits at room temperature for about two days or in the fridge for up to a week. Either way, you’ll need to make sure they’re in an airtight container or wrapped tightly in foil to prevent them from drying out.
