Buttermilk biscuits are an American country classic well loved the world over. Achieve tall, flaky, tender, and crunchy biscuits easily.
These are perfect for brunch or alongside dinner. Want to level up and make your own butter and buttermilk? Chef Ona Lee teaches you how, here on CREME!
The scraps of dough can be used to make a delicious Shortcake with Buttermilk Whipped Cream, also here on CREME.
I grew up with a country grandma, and biscuits were an absolute staple in her home. I could not live without them. I spent years developing this recipe for brunch menus and my stints as a baker.
This is one of my most sought-after and most well-kept recipes, that I am sharing for the very first time after years and years of development.
Preheat the oven to 191 °C
Add 6 cups of all purpose flour and 1 tsp of baking soda to a bowl
Add 5 tsp of baking powder and 2 tsp of salt. Whisk to sift and combine
Add 1½ cups of cold butter into pieces. Place the bowl in the freezer for 20m until cold
Remove the bowl from the freezer and transfer half of the ingredients to a food processor. Pulse until combined, leaving some small butter chunks. Transfer to a large bowl and pulse the other half
Add 2¼ cups cups of buttermilk and toss quickly to obtain a flaky dough
Dust a surface with flour and add a quarter of the dough at a time. Pat it down into a square, until it's about 2 inches thick
Lightly dust the top with flour and roll out just a bit, to about 3 cm thick
Cut the stack into 4 equal squares. Stack them on top of each other on a floured surface. Gently pat everything down
Roll it out to around 1.5 inches thick, depending on how tall you would like the biscuits
Trim the rough edges of the dough
Cut the dough into 9 equal large square biscuits or 12 medium square biscuits
Brush the squares with heavy cream
Arrange the biscuits on a sheet tray lined with parchment paper at least 3 cm apart
Sprinkle with flaky salt to taste
Bake for 15m in the middle rack, rotating once halfway through, until they are golden and fully expanded. The buttermilk biscuits are ready
Serve immediately or warm it up in the oven when serving later. Enjoy!
Yield 9 pieces
Cold Butter1½ cups
All-Purpose Flour6 cups
All-Purpose Flourto dust
Baking Powder5 tsp
Baking Soda1 tsp
Heavy Creamto brush
Flaky Saltto taste