Buttermilk Biscuits

Name: Buttermilk Biscuits
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: about 8 biscuits
Ingredients: 2 cups all-purpose flour, plus more, for dusting; 2 teaspoons baking powder; 1/4 teaspoon baking soda; 1 teaspoon sugar; 1 teaspoon fine salt; 7 tablespoons cold unsalted butter, sliced; 3/4 cup buttermilk, plus more, for brushing

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Level: Easy

Total: 40 min (includes cooling time)
Active: 20 min

Yield: about 8 biscuits

Keep this classic recipe for fluffy biscuits: You'll use it over and over.

Level: Easy

Total: 40 min (includes cooling time)
Active: 20 min

Yield: about 8 biscuits

Ingredients

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2 cups all-purpose flour, plus more, for dusting

2 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon sugar

1 teaspoon fine salt

7 tablespoons cold unsalted butter, sliced

3/4 cup buttermilk, plus more, for brushing

Directions

Special equipment:

2 1/2-inch biscuit cutter

Preheat the oven to 450 degrees. Line a baking sheet with parchment.
Whisk the flour, baking powder, baking soda, sugar and salt together in a medium bowl. Rub 2 tablespoons of the cold butter into the flour with your fingertips until completely absorbed. Work the remaining 5 tablespoons of cold butter into the flour with your fingertips until pea-sized bits of butter remain. Use a rubber spatula to stir the buttermilk into the flour until the mixture comes together into a shaggy dough.
Dust a cutting board or work surface with flour and turn the dough out onto it. Pat the dough into a 1/2-inch thick rectangle. Fold dough in thirds, like a letter, and then pat into a 3/4-inch thick rectangle. Cut biscuits out using a 2 1/2-inch round biscuit cutter and put on the prepared baking sheet. Press together the remaining scraps of dough and cut out more biscuits. Brush the biscuit tops with buttermilk.
Bake until the tops are lightly browned, about 15 minutes. Cool on the pan at least 5 minutes. Serve warm or at room temperature.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)