Buttermilk Biscuits
Ingredients
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- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp fine sea salt
- 8 tbsp unsalted butter – cut into 0.5-inch cubes, chilled
- 1 cup buttermilk – cold
- unsalted butter – softened (for serving)
Instructions
1. Heat the oven to 450°F. Line a heavy baking sheet with parchment and set aside.
2. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt until evenly combined, about 30 seconds.
3. Add the chilled butter cubes and cut in with a pastry cutter or fingertips until the butter is in pea-size bits with some flat flakes, 2–3 minutes; work quickly to keep the butter cold.
4. Make a well and pour in the cold buttermilk. Stir with a fork just until a shaggy dough forms and no dry pockets remain, 20–30 seconds; do not overmix.
5. Turn the dough onto a parchment-lined work surface. Pat into a 3/4-inch-thick rectangle, then fold in thirds like a letter. Rotate 90 degrees and repeat the pat-and-fold twice more (3 folds total) to build layers, 2–3 minutes.
6. Pat to a 1-inch thickness. Using a 2.5-inch round cutter, press straight down without twisting to cut biscuits. Place on the prepared sheet with sides just touching. Gently press scraps together once to cut remaining biscuits; you should have about 8 total, 5 minutes.
7. Bake until well risen and deep golden on tops and bottoms, 12–15 minutes, rotating the pan once if your oven browns unevenly.
8. Serve hot, splitting and spreading with unsalted butter (for serving) as desired, immediately.
Buttermilk biscuits are tender, flaky, and buttery, with a crisp, bronzed top and a soft, steamy interior. They balance richness from cold butter with a gentle tang from buttermilk, making them satisfying on their own or as a vehicle for jams and gravies. Their layered crumb and lofty rise come from quick handling, cold ingredients, and high-heat baking.
Rooted in the American South, biscuits evolved from earlier unleavened or ammonium carbonate–leavened breads into the modern chemically leavened style in the 19th century. The arrival of dependable baking powder and the common use of acidic buttermilk made tall, tender biscuits possible for everyday cooks. Today they are a staple across the region, served with fried chicken, sausage gravy, country ham, or simply with butter at breakfast and supper alike.