Description
These flaky buttermilk biscuits are tender, buttery, and layered to perfection. Made with cold butter and buttermilk, they bake up golden and tender with a beautifully crisp outside and fluffy interior. Perfect for breakfast or as a side with dinner, they are delicious served warm with honey, butter, or jam.
Ingredients
Scale
Dry Ingredients
- 3 cups flour (spooned and leveled)
- 1 1/2 teaspoons kosher salt
- 2 teaspoons sugar
- 2 tablespoons + 1 teaspoon baking powder
Butter
- 3/4 cup butter (COLD or frozen, about 1 1/2 sticks)
- 1 tablespoon butter (softened, for greasing pan)
- Butter or melted butter (for brushing finished biscuits)
Wet Ingredients
- 1 large egg
- 3/4 cup cold buttermilk
- 1 to 2 tablespoons ice water
- More buttermilk (for brushing biscuits before baking)
For Serving (Optional)
- Honey
- Butter
- Cinnamon Honey Butter
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to get it ready for baking the biscuits.
- Mix dry ingredients: In a large bowl, whisk together the flour, kosher salt, sugar, and baking powder until evenly combined.
- Cut in the butter: Using a pastry cutter, fork, or your hands, cut the cold or frozen butter into the flour mixture until it looks crumbly with pea-sized chunks. Refrigerate if you need to pause.
- Prepare wet mixture: Beat the egg and cold buttermilk together in a small bowl. Also have ice water measured out for later use.
- Combine wet and dry: Pour the buttermilk and egg mixture into the flour-butter mixture. Gently use a fork to start hydrating the flour, being careful not to overwork the dough.
- Add ice water if needed: Add ice water one tablespoon at a time if the dough seems dry, just enough to bring the dough together. The dough should be thick and slightly sticky.
- Knead gently: Using floured hands, lightly knead the dough just until combined. Avoid over-kneading for tender biscuits.
- Roll out the dough: Transfer dough to a lightly floured surface and pat it into a rough rectangle about 12×8 inches, then roll it to the same size. It does not need to be perfect.
- Fold the dough: Fold the short edges of the dough inward to the center like a business letter, then turn it over with the seam down and gently flatten while maintaining thickness.
- Cut the biscuits: Using a 3-inch biscuit cutter, press straight down without twisting to cut biscuits. Loosen gently with your fingers. Re-roll scraps as needed to cut more biscuits, keeping them thick.
- Prepare skillet: Grease a 12-inch cast iron skillet with 1 tablespoon softened or melted butter, including the sides.
- Arrange biscuits: Place biscuits touching one another in the skillet. This helps them rise up vertically.
- Chill dough (optional): If possible, refrigerate or freeze the assembled skillet of biscuit dough for 15-20 minutes to keep butter cold for maximum flakiness.
- Brush with buttermilk: Just before baking, brush the tops of the biscuits with additional buttermilk to encourage browning.
- Bake: Bake at 425°F for 15-20 minutes until the tops are golden brown and bottoms are cooked through. Check by lifting a biscuit edge if unsure.
- Finish and serve: Optionally brush freshly baked biscuits with melted butter. Serve warm with butter, honey, jam, or cinnamon honey butter for added flavor.
Notes
- Using cold or frozen butter is crucial for flaky layers.
- Do not twist the biscuit cutter when cutting to maintain biscuit rise.
- Taking time to chill the dough before baking helps achieve the flakiest biscuits.
- Do not overwork or over-knead the dough to avoid tough biscuits.
- Brush tops with buttermilk for a beautifully browned crust.
- Biscuits baked touching each other will rise taller and stay tender.
