Buttermilk Biscuits
Tall, golden buttermilk biscuits with crisp tops and flaky, buttery layers that pull apart. Ready in about 30 minutes.
Southern-style buttermilk biscuits are tender, tall and flaky, with buttery layers that peel apart. They need only a handful of ingredients and about half an hour from start to finish. The secret is keeping everything cold and handling the dough as little as possible, then folding it a few times to create layers, much like a quick puff pastry.
Why this recipe works
- Frozen, grated butter. Grating frozen butter into the flour spreads it in thin, cold flakes. In the hot oven, the water in the butter turns to steam and lifts the dough into layers.
- Buttermilk. Its acidity reacts with the baking soda for extra lift and gives a tender crumb with a gentle tang.
- Folding. Folding the dough over itself four times builds visible flaky layers.
- Cutting straight down. Twisting the cutter seals the edges and stops the biscuits rising tall.
Are these the same as British scones?
They are close relatives. American biscuits are savory or only lightly sweet, with more butter and flakier layers, and are served with breakfast, fried chicken or sausage gravy. British scones are sweeter and usually contain egg.
FAQ
Can I make buttermilk at home?
Stir 1 tablespoon of lemon juice or white vinegar into 1 cup (240 ml) of milk and let it stand for 5 minutes. It will not be as thick as real buttermilk but works well.
Why did my biscuits not rise?
The butter was too warm, the dough was overworked, or the baking powder was old. For a sweet breakfast bake, try our cinnamon rolls.
Buttermilk Biscuits
Ingredients
Conversions are rounded for convenience. For baking, use the original measurements where possible.
Instructions
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Heat the oven to 450°F (230°C, or 210°C (410°F) fan, gas mark 8). Line a baking sheet with parchment paper.
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Whisk the flour, baking powder, baking soda, salt and sugar in a large bowl.
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Grate the frozen butter on the large holes of a box grater directly into the flour and toss to coat.
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Pour in the buttermilk and stir with a fork until a shaggy dough forms. Add 1 to 2 tablespoons more buttermilk only if dry flour remains.
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Turn the dough onto a floured surface and pat it into a rectangle about ¾ inch (2 cm) thick. Fold it in thirds like a letter, turn it 90 degrees and pat it out again. Repeat three more times.
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Pat the dough to 1 inch (2.5 cm) thick. Cut out biscuits with a floured 2½-inch (6 cm) round cutter, pressing straight down without twisting. Gently press the scraps together and cut again.
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Place the biscuits close together on the sheet so their sides touch. Brush the tops with melted butter.
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Bake for 12 to 15 minutes, until tall and golden brown. Serve warm.
Notes
- Biscuits that touch on the baking sheet rise taller because they support each other.
Tips
- On a warm day, chill the cut biscuits for 10 minutes before baking.
Substitutions
- Cheddar and chive: fold in ¾ cup (75 g) grated sharp Cheddar and 2 tbsp chopped chives with the buttermilk.
- Self-rising flour: use 2 cups (250 g) self-rising flour and leave out the baking powder and salt; keep the baking soda.
Storage and reheating
- Best eaten the day they are made. Keep in an airtight container for up to 2 days and reheat at 350°F (180°C) for 5 minutes.
- Freeze unbaked cut biscuits and bake from frozen, adding 3 to 5 minutes.
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