Flaky Buttermilk Biscuits
Buttermilk biscuits that are both fluffy and flaky. It's all about how you handle the dough!
biscuits
Ingredients
- 10 oz all purpose flour (2 cups, see note)
- 9 oz cake flour (2 cups)
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons sugar
- 1 teaspoon salt
- 8 oz unsalted butter (cold and cut into 16 pieces)
- 16 oz buttermilk (2 cups)
Instructions
- Preheat the oven to 400 °F. Line a half sheet pan with parchment paper.
- Combine 10 oz all purpose flour, 9 oz cake flour, 4 teaspoons baking powder, 1 teaspoon baking soda, 2 teaspoons sugar and 1 teaspoon salt and salt in a mixing bowl. Whisk the dry ingredients to combine.
- Mix 8 oz unsalted butter into the flour with your fingers until it's broken down into bits slightly larger than a pea. Add 16 oz buttermilk all at once and mix until about ⅔ of the dry ingredients are absorbed.
- Turn the dough onto a lightly floured surface and gently knead together just to incorporate the remaining dry flour (this should only take about 6-8 kneads).
- Gently pat dough to a ½" thick, brush off excess flour and fold the dough in half. Pat gently to stick the dough together and and fold again. Pat to ¾ " thick disc and cut with a 3" biscuit cutter. Gather the scraps together, pat to ¾" thick and continue cutting until all the dough is used up.
- Set the biscuits onto the prepared baking sheet and brush the tops with buttermilk. Bake until golden brown, about 10-12 minutes.
- If the bottoms of the biscuits are browning too fast set another sheet pan under the biscuits after 5 minutes of baking.
Would you like to save this recipe?
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!