Homemade biscuits are best with real butter! Add them to your Thanksgiving menu or enjoy them with a pat of warm butter any time of year. Learn how to make this flaky favorite!
Step 1: Freeze Butter and Whisk Ingredients
Place 2 sticks of unsalted butter in the freezer for at least 30 minutes. Whisk 3 cups flour, 3 Tablespoons sugar, 4 teaspoons baking powder, 1/2 teaspoon baking soda and 1 1/2 teaspoons salt in a large bowl. Remove sticks of butter from freezer and toss in flour mixture to coat.
Step 2: Grate In Cold Butter
Grate approximately 7 tablespoons from each stick on large holes of box grater directly int flour mixture. Toss gently to combine. Discard remaining butter.
Step 3: Add Buttermilk
Add 1 1/4 cup of chilled buttermilk to flour mixture and fold with a wooden spoon or spatula, just until combined. Dough will look dry at first.
Step 4: Press and Form
Transfer dough to floured surface. Dust surface of dough with flour and use floured hands to press dough into a rough 7-inch square
Step 5: Roll and Fold
Roll dough into 12x9-inch rectangle with the short side parallel to counter. Starting with the side closest to you, use a bench scraper or spatula to fold the dough into thirds (like a letter). Press edges of dough to seal. Turn dough by 90 degrees clockwise. Repeat rolling into rectangle, folding into thirds, and turning clockwise an additional 4 times for a total of 5 sets of folds. After the final set of folds, roll dough into an 8 ½-inch square about 1 inch thick.
Step 6: Refrigerate
Once dough is rolled and folded, transfer it to a rimmed baking sheet lined with parchment paper (optional). Cover with plastic wrap and refrigerate for 30 minutes. Place rack in upper-middle position in oven and preheat to 400 degrees.
Step 7: Cut and Brush
Once oven is preheated and dough is chilled, transfer to a lightly floured cutting board. Using a sharp, floured knife, trim ¼ inch of dough from each side and discard. Cut remaining dough into 9 equal squares. Arrange biscuits 1 inch apart on baking sheet. Melt 2 tablespoons of butter and brush tops of biscuits.
Step 8: Bake and Enjoy!
Bake until biscuits are golden brown, 22-25 minutes, rotating sheet halfway. Transfer biscuits to a wire rack to cool for 15 minutes before serving. Ready to get started?
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