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–+ servings

Chef John's Buttermilk Biscuits

These homemade buttermilk biscuits are buttery and tender. Ice-cold butter and some extra dough folding are key to having lots of flaky layers in each golden brown biscuit.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Appetizer, Bread, Breakfast, Side Dish
Cuisine: American
Calories: 143
Ingredients Method Nutrition

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 6 tablespoons unsalted butter cold and cubed
  • 3/4 cup cold buttermilk

Method
 

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
  3. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
  4. Make a well in the center and pour in the cold buttermilk; stir just until the dough comes together.
  5. Turn the dough onto a lightly floured surface and fold it over itself 3–4 times to create flaky layers.
  6. Roll out the dough to a 1-inch thickness and cut with a 2.5-inch biscuit cutter.
  7. Place biscuits close together on the prepared sheet for soft edges.
  8. Bake for 12–15 minutes until golden brown.

Nutrition

Calories: 143kcalCarbohydrates: 17gProtein: 3gFat: 7gSaturated Fat: 4gCholesterol: 19mgSodium: 321mgFiber: 1gSugar: 1g
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