Chef John’s Buttermilk Biscuits

Instructions

1. Prep the Oven and Pan

Preheat oven to 425°F (220°C).
Line a baking sheet with a silicone baking mat or parchment paper.

2. Mix Dry Ingredients

In a large bowl, whisk together flour, baking powder, baking soda, and salt.

3. Cut in Butter

Add cold butter slices to the dry mixture. Cut in with a pastry blender until the mixture resembles coarse crumbs.

4. Add Buttermilk

Make a well in the center. Pour in cold buttermilk and stir gently until just combined — do not overmix.

5. Fold the Dough

Turn dough onto a lightly floured surface and pat into a rectangle.

Fold into thirds like a letter.
Turn the dough 90°, gather crumbs, and flatten back into a rectangle.
Repeat this folding and flattening process two more times for a total of three folds.

6. Shape and Cut

Roll dough to about ½ inch thick.
Cut with a 2½-inch round biscuit cutter.
Re-roll scraps as needed to make about 12 biscuits.

7. Prepare for Baking

Transfer biscuits to the prepared baking sheet.
Press an indent into the top of each biscuit with your thumb.
Brush the tops with the extra buttermilk.

8. Bake

Bake for about 15 minutes, or until biscuits are flaky and golden brown.

Serve warm and enjoy!

Recipe Tips

Use cold butter and cold buttermilk to ensure the biscuits rise and stay flaky.
Avoid twisting the cutter — press straight down to help the biscuits rise evenly.

Nutrition (per biscuit)

←Previous Next→