Buttermilk Biscuits
Flaky, tender biscuits made with cold butter folded into layers before cutting - folding the dough several times is what creates the buttery layers real biscuits are known for, and cutting straight down without twisting is what lets them rise tall instead of sealing the edges shut.
⏱ 30 min🍽 8 servings
breakfastvegetarianbaking
Ingredients
- •2 cups flour
- •1 tbsp baking powder
- •1/2 cup cold butter, cubed
- •3/4 cup buttermilk, plus more for brushing
Steps
- 1.Preheat oven to 425°F.
- 2.Whisk together the flour and baking powder, then cut in the cold butter until pea-sized crumbs form.
- 3.Stir in the buttermilk until just combined into a shaggy dough.
- 4.Pat the dough into a rectangle, fold it into thirds like a letter, and pat out again - repeat this fold 3-4 times to build flaky layers.
- 5.Pat out to 1 inch thick and cut into rounds with a floured cutter, pressing straight down without twisting - twisting seals the edges and keeps the biscuits from rising tall.
- 6.Brush the tops with a little buttermilk and bake for 12-15 minutes until golden.