Buttermilk Biscuits

This Buttermilk Biscuit recipe is a Southern-style biscuit worth the effort — pillowy, tender and golden, made with a combination of flours and buttermilk that gives them the perfect rise and crumb. No White Lily required, no food processor necessary, either. All you need are simple ingredients, cold butter, a pastry blender and your hands.

Prep Time 10

Cook Time 15

Freeze Time 10

Total Time 35

Servings (3”-round) biscuits

Calories 309kcal

Ingredients

1 cup all-purpose flour
1 cup bread flour
3 tablespoons baking powder
1 ½ teaspoons kosher salt
8 tablespoons unsalted butter frozen
¾ cup buttermilk
1 tablespoon melted butter for brushing

US Customary - Metric

Instructions

Shred 8 tablespoons unsalted butter, and transfer it to the freezer for 30-45 minutes before.
Preheat the oven to 425℉. Line a sheet pan with parchment paper. Set aside. The oven needs to be screaming hot.
Measure 1 cup all-purpose flour, 1 cup bread flour, 3 tablespoons baking powder and 1 ½ teaspoons kosher salt into a large mixing bowl. Whisk to combine.
Measure the frozen shredded butter into the bowl. Stir to combine, ensuring all pieces are coated in flour before proceeding. Make a well in the center for the buttermilk.
Pour the cold ¾ cup buttermilk directly into the bowl. Stir until just combined, working quickly and efficiently. You don’t want the ingredients to get too warm or to overwork the flour because this leads to tougher biscuits. If it is too dry, add a tablespoon of buttermilk at a time until it just comes together.
Place a sheet of parchment paper onto a flat surface. Flour lightly.
Turn the biscuit mixture out on top of the parchment paper. Fold the paper gently on top of the biscuit mixture to press it into itself. Do this from side to side to form a square or rectangle. I like this action because it prevents you from getting your hands directly onto the mixture.
Use a pastry scraper to cut the dough in half, and stack it on top of itself. Fold the parchment over it and press it down again into a square or rectangle. Do this two more times, totaling three slice, stack and presses.
After the third time, use a biscuit cutter or the same pastry scraper to slice the biscuits. If using a cutter, do not twist as you cut into the batter or this will prevent some rising in the oven. Take any scraps and pat them into another rectangle and cut more biscuits accordingly.
Place on the prepared sheet pan, and transfer to the freezer for 10-15 minutes.
While the biscuits firm up in the freezer, melt a tablespoon of butter to brush on top of them.
After the freeze, brush with 1 tablespoon melted butter and immediately transfer to the oven to bake.
Bake for 15-17 minutes, or until tall, golden brown and buttery.
Serve warm with your favorite toppings and enjoy!

Notes

Please note that the size of the biscuits will impact the number you have. This recipe can make 8 (2”-square) biscuits, 6 (3"-round) biscuits and more smaller biscuits.

How to freeze: Once the biscuit dough has been made and cut, place them on a parchment-lined sheet pan and transfer to the freezer. Freeze until solid, then transfer to a freezer-safe bag to store for up to 3 months.

How to bake from frozen: Preheat the oven, as specified above. Place the frozen biscuits on a parchment-lined sheet pan. Bake for 17-20 minutes, or until golden brown. They will take a little longer to bake than the fresh biscuits, but not so much longer that it will make a huge difference.

How to store leftovers: When the biscuits are completely cool, transfer to a plate and wrap in plastic wrap. Leave at room temperature for 2-3 days. Toast in the oven or toaster oven to crisp up the exterior again if desired, or eat at room temperature.

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