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Chef John's Buttermilk Biscuits

This deceptively simple buttermilk biscuit recipe can come out a million different ways with some very minor variations on the ingredients and amounts. This one's my favorite — flaky, but not dry; chewy, but not tough; and crisp in just the right spots. Ice-cold butter and some extra dough folding are key to having lots of flaky layers in each golden brown buttermilk biscuit.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 12 people
Calories 1713.1 kcal

Equipment

  • 1 Large Mixing Bowl
  • 1 Whisk
  • 1 Pastry Blender Essential for cutting butter into flour without overworking
  • 1 Baking Sheet Lined with silicone mat or parchment paper
  • 1 Round Biscuit Cutter 2 1/2-inch recommended

Ingredients
  

Main

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon salt
  • 7 tablespoons unsalted butter chilled in freezer and cut into thin slices
  • ¾ cup cold buttermilk
  • 2 tablespoons buttermilk for brushing

Instructions
 

  • Gather the ingredients. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat or parchment paper. Dotdash Meredith Food Studios
  • Whisk flour, baking powder, baking soda, and salt together in a large bowl. Add cold butter slices and cut into the flour with a pastry blender until the mixture resembles coarse crumbs.
  • Make a well in the center of the mixture. Pour cold buttermilk into the well and stir gently until just combined. Turn dough onto a floured work surface and pat it together into a rectangle.
  • Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing the dough a total of three times.
  • Roll dough on a floured surface to about 1/2 inch thick. Use a 2 1/2-inch round biscuit cutter to cut biscuits. Reroll any scraps to cut more biscuits; you should get 12 total.
  • Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb. Brush buttermilk over the tops.
  • Bake in the preheated oven until biscuits are flaky and golden brown, about 15 minutes. Enjoy! DOTDASH MEREDITH FOOD STUDIOS 

Notes

The key to achieving truly flaky biscuits is maintaining cold temperatures throughout the process, especially for the butter. Ensure your butter is freezer-chilled and sliced thinly; this creates distinct fat pockets that release steam during baking, yielding those coveted layers. Resist the urge to overmix the dough; a light touch is critical to prevent gluten development, which can result in tough biscuits. The described folding technique is paramount for building flakiness, so execute it gently but precisely. Brushing with extra buttermilk not only promotes a beautiful golden crust but also adds a subtle tang. For the best rise, avoid twisting the biscuit cutter when cutting, pressing straight down and lifting.