Flaky Buttermilk Biscuits
Flaky Buttermilk Biscuits
Ingredients
For the Biscuits
- 3/4 cup unsalted butter, cold, grated and frozen
- 3 1/3 cups all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 1/4 cups buttermilk, cold
For the Egg Wash
- 1 large egg, beaten
Instructions
- 1
Begin by grating the cold unsalted butter using a microplane into a medium-sized bowl. Once grated, place the bowl of butter back into the freezer for at least 10 minutes to ensure it is thoroughly frozen.
⏱️ 10 min
- 2
In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Use a fork to thoroughly mix these dry ingredients together, ensuring even distribution.
⏱️ 2 min
- 3
Remove the grated frozen butter from the freezer and add it to the dry ingredients. Use your hands to gently crumble the butter into the flour mixture, then use a fork to further incorporate it until the mixture resembles coarse crumbs.
⏱️ 3 min
- 4
Pour half of the cold buttermilk into the butter-flour mixture. Mix gently with a fork until just combined. Add the remaining buttermilk and mix again until the dough just comes together and is crumbly, being careful not to overmix, as this can lead to tough biscuits.
⏱️ 3 min
- 5
Lightly flour a clean wooden surface. Transfer the crumbly dough onto the floured surface. Using a rolling pin, gently shape the dough into a rough rectangle. Using a bench scraper, fold the dough onto itself (like folding a letter). Rotate the dough 90 degrees, flatten it again with the rolling pin, and repeat the folding process. Perform this flattening, folding, and turning process five to six times until the dough becomes smoother and visibly layered.
⏱️ 8 min
- 6
Preheat your oven to 425°F. Gently flatten the smoothed, layered dough to about 1-inch thickness. Using a biscuit cutter or a sharp knife, cut the dough into eight equal pieces. Arrange the biscuit pieces on a baking sheet, leaving a small space between each.
⏱️ 4 min•🌡️ 425
- 7
In a small bowl, beat the large egg for the egg wash. Lightly brush the tops of each biscuit with the beaten egg. Bake in the preheated oven for 12 to 15 minutes, or until the biscuits are golden brown on top and exhibit a visibly flaky texture.
⏱️ 15 min•🌡️ 425
Kitchen Tools
Nutrition Facts (per serving)
Flaky Buttermilk Biscuits
Ingredients
For the Biscuits
- 3/4 cup unsalted butter, cold, grated and frozen
- 3 1/3 cups all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 1/4 cups buttermilk, cold
For the Egg Wash
- 1 large egg, beaten
Instructions
- 1
Begin by grating the cold unsalted butter using a microplane into a medium-sized bowl. Once grated, place the bowl of butter back into the freezer for at least 10 minutes to ensure it is thoroughly frozen.
⏱️ 10 min - 2
In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Use a fork to thoroughly mix these dry ingredients together, ensuring even distribution.
⏱️ 2 min - 3
Remove the grated frozen butter from the freezer and add it to the dry ingredients. Use your hands to gently crumble the butter into the flour mixture, then use a fork to further incorporate it until the mixture resembles coarse crumbs.
⏱️ 3 min - 4
Pour half of the cold buttermilk into the butter-flour mixture. Mix gently with a fork until just combined. Add the remaining buttermilk and mix again until the dough just comes together and is crumbly, being careful not to overmix, as this can lead to tough biscuits.
⏱️ 3 min - 5
Lightly flour a clean wooden surface. Transfer the crumbly dough onto the floured surface. Using a rolling pin, gently shape the dough into a rough rectangle. Using a bench scraper, fold the dough onto itself (like folding a letter). Rotate the dough 90 degrees, flatten it again with the rolling pin, and repeat the folding process. Perform this flattening, folding, and turning process five to six times until the dough becomes smoother and visibly layered.
⏱️ 8 min - 6
Preheat your oven to 425°F. Gently flatten the smoothed, layered dough to about 1-inch thickness. Using a biscuit cutter or a sharp knife, cut the dough into eight equal pieces. Arrange the biscuit pieces on a baking sheet, leaving a small space between each.
⏱️ 4 min•🌡️ 425 - 7
In a small bowl, beat the large egg for the egg wash. Lightly brush the tops of each biscuit with the beaten egg. Bake in the preheated oven for 12 to 15 minutes, or until the biscuits are golden brown on top and exhibit a visibly flaky texture.
⏱️ 15 min•🌡️ 425