Mile-High Buttermilk Biscuits (Part 1)
Mile-High Buttermilk Biscuits (Part 1)
Ingredients
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons Kosher salt
- 1 tablespoon sugar
- 2 1/2 sticks unsalted butter, super cold
- 1 1/4 cups buttermilk
Instructions
- 1
In a large bowl, combine the all-purpose flour, baking powder, baking soda, Kosher salt, and sugar. Whisk all the dry ingredients together.
⏱️ 2 min
- 2
Take the super cold unsalted butter. Cut each stick down the center, then flip it over and cut down the center again. Then, cut it all the way across into small cubes.
⏱️ 3 min
- 3
Working very quickly, add the butter cubes into the flour mixture.
⏱️ 1 min
- 4
Get your hands into the bowl, toss the flour, and pinch the butter into pea-sized pieces. The goal is to have a mixture with a few big pieces and a few small pieces of butter.
⏱️ 5 min
- 5
Place the bowl with the flour-butter mixture and the buttermilk (in a separate container) into the refrigerator and let them become icy cold again for 30 minutes. This chilling step helps to achieve super high, super fluffy, and super tall biscuits.
⏱️ 30 min
- 6
Once everything is cold again, pour the buttermilk into the flour-butter mixture.
⏱️ 1 min
- 7
Use a fork to mix the buttermilk into the mixture until just combined.
⏱️ 2 min
- 8
Transfer the entire mixture onto a clean, floured counter. At this stage, it is not yet a cohesive dough.
⏱️ 1 min
- 9
Take a rolling pin and press the mixture flat on the counter.
⏱️ 1 min
- 10
Take the longest knife you have and cut the flattened mixture into thirds.
⏱️ 1 min
- 11
Lift the bottom third of the dough and fold it over the center third.
⏱️ 1 min
- 12
Lift the top third of the dough and fold it over the center (on top of the previous fold).
⏱️ 1 min
- 13
Rotate the folded dough 90 degrees.
⏱️ 1 min
- 14
Repeat the rolling, cutting into thirds, folding, and rotating process several times. This layering technique creates more and more layers in the dough.
⏱️ 5 min
- 15
After repeating the layering process a few times, you will have a thick block of layered dough.
⏱️ 1 min
- 16
Roll out the layered dough to a thickness of approximately 1 1/2 to 2 inches, as the goal is a really high biscuit.
⏱️ 2 min
- 17
Take a cookie cutter (e.g., heart-shaped). Flour the inside and outside of the cookie cutter so that it doesn't stick.
⏱️ 1 min
- 18
Place the cookie cutter on top of the rolled-out dough, lean over, and press straight down to cut out the biscuit shapes.
⏱️ 2 min
- 19
For the dough scraps, gently bring them together (do not overwork them) and cut out additional biscuits.
⏱️ 2 min
- 20
Place the cut biscuits on a parchment-lined baking sheet. Position them with very little space between each biscuit, as they will support each other as they rise in the oven.
⏱️ 1 min
- 21
Place the baking sheet with the cut biscuits back into the refrigerator for at least 30 minutes. This ensures all the butter gets nice and cold and hard again before baking. (Baking instructions are for Part 2 of the video).
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Mile-High Buttermilk Biscuits (Part 1)
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons Kosher salt
- 1 tablespoon sugar
- 2 1/2 sticks unsalted butter, super cold
- 1 1/4 cups buttermilk
Instructions
- 1
In a large bowl, combine the all-purpose flour, baking powder, baking soda, Kosher salt, and sugar. Whisk all the dry ingredients together.
⏱️ 2 min - 2
Take the super cold unsalted butter. Cut each stick down the center, then flip it over and cut down the center again. Then, cut it all the way across into small cubes.
⏱️ 3 min - 3
Working very quickly, add the butter cubes into the flour mixture.
⏱️ 1 min - 4
Get your hands into the bowl, toss the flour, and pinch the butter into pea-sized pieces. The goal is to have a mixture with a few big pieces and a few small pieces of butter.
⏱️ 5 min - 5
Place the bowl with the flour-butter mixture and the buttermilk (in a separate container) into the refrigerator and let them become icy cold again for 30 minutes. This chilling step helps to achieve super high, super fluffy, and super tall biscuits.
⏱️ 30 min - 6
Once everything is cold again, pour the buttermilk into the flour-butter mixture.
⏱️ 1 min - 7
Use a fork to mix the buttermilk into the mixture until just combined.
⏱️ 2 min - 8
Transfer the entire mixture onto a clean, floured counter. At this stage, it is not yet a cohesive dough.
⏱️ 1 min - 9
Take a rolling pin and press the mixture flat on the counter.
⏱️ 1 min - 10
Take the longest knife you have and cut the flattened mixture into thirds.
⏱️ 1 min - 11
Lift the bottom third of the dough and fold it over the center third.
⏱️ 1 min - 12
Lift the top third of the dough and fold it over the center (on top of the previous fold).
⏱️ 1 min - 13
Rotate the folded dough 90 degrees.
⏱️ 1 min - 14
Repeat the rolling, cutting into thirds, folding, and rotating process several times. This layering technique creates more and more layers in the dough.
⏱️ 5 min - 15
After repeating the layering process a few times, you will have a thick block of layered dough.
⏱️ 1 min - 16
Roll out the layered dough to a thickness of approximately 1 1/2 to 2 inches, as the goal is a really high biscuit.
⏱️ 2 min - 17
Take a cookie cutter (e.g., heart-shaped). Flour the inside and outside of the cookie cutter so that it doesn't stick.
⏱️ 1 min - 18
Place the cookie cutter on top of the rolled-out dough, lean over, and press straight down to cut out the biscuit shapes.
⏱️ 2 min - 19
For the dough scraps, gently bring them together (do not overwork them) and cut out additional biscuits.
⏱️ 2 min - 20
Place the cut biscuits on a parchment-lined baking sheet. Position them with very little space between each biscuit, as they will support each other as they rise in the oven.
⏱️ 1 min - 21
Place the baking sheet with the cut biscuits back into the refrigerator for at least 30 minutes. This ensures all the butter gets nice and cold and hard again before baking. (Baking instructions are for Part 2 of the video).
⏱️ 30 min