Buttermilk Biscuits Recipe
Buttermilk's acidity reacts with the baking powder and soda for extra lift and tenderizes the gluten in the flour, while keeping the butter cold until it hits the oven means it melts into steam pockets that puff the dough into distinct flaky layers instead of a dense cake.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 8
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
- 1/2 cup unsalted butter, very cold, cubed
- 1 cup buttermilk, cold
- 1 tbsp unsalted butter, melted, for brushing
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Instructions
- 1Preheat the oven to 450°F (230°C) and line a baking sheet with parchment.
- 2Whisk together the flour, baking powder, baking soda, and salt in a large bowl.
- 3Add the cold cubed butter and cut it into the flour using a pastry cutter or your fingertips, until the mixture looks like coarse crumbs with some pea-sized pieces remaining.
- 4Pour in the cold buttermilk and stir just until a shaggy dough forms.
- 5Turn the dough onto a floured surface, pat into a 1-inch-thick rectangle, and fold it over onto itself 3-4 times to create layers.
- 6Pat back out to 1 inch thick and cut into rounds with a biscuit cutter, pressing straight down without twisting.
- 7Place the biscuits close together on the baking sheet, brush the tops with melted butter, and bake for 12-15 minutes, until tall and golden brown.
Tips & variations
- Freeze the butter and grate it on a box grater instead of cubing it for an even faster, more even distribution through the flour.
- Press straight down when cutting the rounds and don't twist the cutter, twisting seals the edges and can prevent the biscuits from rising as tall.
- Placing the biscuits close together on the pan, touching if possible, encourages them to rise up rather than spread out.
Storage & reheating
Store cooled biscuits in an airtight container at room temperature up to 2 days, or freeze up to 2 months. Reheat in a 350°F oven for 8-10 minutes to re-crisp the exterior; microwaving will soften them.
Nutrition
A rich, buttery bread that's best thought of as an occasional side rather than an everyday staple, given the amount of butter.
Tips from the Tulo kitchen
- Keep everything cold, the butter, the buttermilk, even the bowl if your kitchen is warm, warm butter blends into the flour instead of staying in distinct pieces.
- Don't overwork the dough once the buttermilk goes in, a shaggy, slightly rough dough bakes up more tender than one that's been kneaded smooth.
FAQ
Why do my biscuits come out flat instead of tall and flaky?
The most common cause is butter that got too warm before baking, or dough that was twisted when cutting, which seals the edges shut. Keep the butter cold and cut straight down without twisting.
Can I substitute regular milk for buttermilk in this recipe?
Not without losing some rise and tenderness. Buttermilk's acidity reacts with the baking soda for extra lift and tenderizes the dough; if you're out, a mix of milk and a little lemon juice or vinegar is the closest stand-in.
Can I make the dough ahead of time?
Yes, cut the biscuits and freeze them unbaked on a tray, then transfer to a bag once solid. Bake straight from frozen, adding a few extra minutes to the bake time.
