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Buttermilk Biscuits

Go Bold With Butter

Flaky biscuits are a seasonal favorite! Incorporate them into your Thanksgiving dinner or enjoy them with jam for breakfast any time of year. Real butter gives them the best flavor and flaky layers.
1 hr 30 min Prep Time
25 min Cook Time
  • Prep Time: 1 hr 30 min
  • Cook Time: 25 min
  • Servings: 9 biscuits

Servings: 9 biscuits

Ingredients

  • 3 cups all-purpose flour
  • 3 tablespoons sugar
  • 4 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoons salt
  • 1 cup (2 sticks) unsalted butter
  • 1 ¼ cups buttermilk, chilled
  • 2 tablespoons unsalted butter, melted

Instructions

Step 1

Before you begin, place sticks of butter in freezer for at least 30 minutes.

Step 2

Whisk flour, sugar, baking powder, baking soda and salt in a large bowl. Remove sticks of butter from freezer and toss in flour mixture to coat. Grate approximately 7 tablespoons from each stick on large holes of box grater directly into flour mixture.

Step 3

Toss gently to combine and discard remaining butter.

Step 4

Add buttermilk to flour mixture and fold with a wooden spoon or spatula, just until combined. Dough will look dry at first.

Step 5

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 6

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.

Step 7

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 8

Transfer dough to a rimmed baking sheet lined with parchment paper. Cover with plastic wrap and refrigerate for 30 minutes. Place rack in upper-middle position in oven and preheat to 400°F.

Step 9

Once 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 10

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. Enjoy!