Light and fluffy with beautiful layers, as cliche as it may sound, these perfect buttermilk biscuits truly are transcendent and the best.
You laugh, I know; there are a baaahh-zillion and a half recipes for Buttermilk Biscuits out there in the world. And of course they all profess to be the Ultimate, The Best, The Only Recipe You’ll Ever Need.
In no time at all, ‘round about a half hour or so, hot, fresh, homemade biscuits will be on the table!
Honestly, in all fairness, yes, I doubted this recipe and even more honestly, have no idea why I decided to give this particular one, out of baaahh-zillions of Buttermilk Biscuit recipes, a whirl but I am most glad I did.
For only the very best in baking recipes, your trusted source, swing on by The Bake Dept today!
Seriously, this truly is The Best One. It’s simple, easy, and if you follow my special tips, you’ll have tall, flaky, biscuits brimming with layers!
- 6 tablespoons cold unsalted butter cut in cubes
- 3/4 cup cold buttermilk
- 1 cup all-purpose flour
- 1 cup cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher or fine sea salt
- Slice the butter into cubes and measure out the buttermilk. Place both in the freezer for about 10 minutes.
- Begin preheating the oven to 400° F (204° C) and set out a baking sheet.
- Place all of the dry ingredients, the flours, baking powder, baking soda, and salt in a large bowl and fluff to combine and aerate.
- Add the butter to the bowl and with a pastry cutter or two forks, work the butter into the flour until the butter is about pea-sized. There will be smaller and larger crumbs; this is correct.
- Pour the buttermilk into the bowl and stir together with a fork until large lumps of dough form. Not everything will be mixed together.
- Lightly flour a work surface and dump out the bowl contents onto it. Without kneading or pushing the dough together too much, gently form a rectangle. Not all of the dough will come together at this point.
- Fold one third of the dough over the middle. Fold the other third over the top. The dough will still be very loose.
- Spin the dough 90 degrees and flatten the dough into a rectangle again. Repeat the folding and rectangle forming for about 4-6 times. It will become cohesive by this point.
- Flatten the dough to about 3/4” thick and with a 2 1/2” round cookie cutter dipped in flour, cut out the biscuit circles. Push the cut ends back into the whole dough to avoid reshaping and overworking.
- Place the biscuit rounds on the baking sheet and bake for about 18-20 minutes.
- Serve warm.
- Be sure to swing on by the blog for extra tips and details about this recipe!