Bon Appetit's Best Buttermilk Biscuits
Buttery, flaky, just what a biscuit should be...
Ingredients
- 2½ teaspoons baking powder
- 2 teaspoons kosher salt
- 2 teaspoons sugar
- ¼ teaspoon baking soda
- 3½ cups all-purpose flour plus more for surface
- 1 cup 2 sticks chilled unsalted butter, cut into ½-inch pieces, plus more, melted, for brushing
- 1 cup chilled buttermilk
Instructions
- Preheat oven to 425°.
- Place baking powder, salt, sugar, baking soda, and 3½ cups flour in a food processor and pulse to combine. Add chilled butter and pulse until largest pieces of butter are the size of a pea.
- Transfer to a large bowl and gradually drizzle buttermilk over top, tossing with a fork as you go to incorporate. Knead mixture a few times in bowl until a shaggy dough forms (mixture will look a little dry), then turn out onto a clean surface and pat into a 1"-thick square.
- Using a knife or bench scraper, cut dough into 4 pieces. Stack pieces on top of one another, sandwiching any loose dry bits of dough between layers, and press down to flatten.
- Lift up dough with bench scraper and dust surface with flour. Roll dough into a 1"-thick rectangle and trim a thin border around sides of dough to create clean edges.
- Cut into a 4x3 grid to make 12 biscuits (don’t reroll scraps). Transfer to a parchment-lined baking sheet, spacing 2" apart; freeze 10 minutes.
- Brush tops of biscuits with melted butter and place in oven. Reduce oven temperature to 400° and bake biscuits until deep golden brown on bottom and golden on top, 20–25 minutes.
Notes
BA's best buttermilk biscuits
There is a video on how to make these biscuits at the end of the recipe. If you are a biscuit making newbie, it is well worth watching.