📝 About This Recipe
A cornerstone of American comfort food, these biscuits feature hundreds of paper-thin layers and a signature golden-brown, buttery crust. The secret lies in the cold fermentation of the dough and the chemical reaction between tangy buttermilk and leavening agents, resulting in a tender crumb that melts in your mouth. Perfect for morning gravy or a simple smear of honey butter, these are the only biscuits you'll ever need.
🥗 Ingredients
Dry Ingredients
- 4 cups All-purpose flour (plus extra for dusting; preferably a lower-protein brand like White Lily)
- 2 tablespoons Baking powder (ensure it is fresh for maximum lift)
- 1/2 teaspoon Baking soda
- 1 tablespoon Granulated sugar (to aid in browning)
- 1.5 teaspoons Fine sea salt
Fats & Dairy
- 1 cup Unsalted butter (2 sticks; frozen for at least 30 minutes)
- 1.5 cups Full-fat buttermilk (shaken and ice-cold)
For Finishing
- 2 tablespoons Unsalted butter (melted, for brushing)
- 1 pinch Flaky sea salt (optional garnish)
- 1 tablespoon Honey (optional, for a sweet finish)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Line a heavy-duty baking sheet with parchment paper or a silicone baking mat.
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2
In a large chilled mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until perfectly aerated and combined.
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3
Using a box grater, grate the frozen butter directly into the flour mixture. This creates small, uniform shards of fat that are key to flakiness.
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4
Gently toss the butter shards with the flour using your fingertips or a pastry cutter until every piece of butter is coated. Work quickly to prevent the butter from melting.
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5
Make a well in the center of the flour and pour in the ice-cold buttermilk. Use a rubber spatula to gently fold the mixture together until just moistened and a shaggy dough forms.
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6
Turn the dough out onto a lightly floured surface. It will be messy and crumbly; this is normal. Gently pat it into a rough 1-inch thick rectangle.
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7
Perform 'letter folds': Fold the left third of the dough over the center, then the right third over that. Rotate 90 degrees, pat down, and repeat 3-4 times. This creates the internal layers.
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8
Pat the dough down to a final thickness of about 1 inch. Use a sharp 2.5-inch round biscuit cutter to press straight down into the dough—do not twist the cutter, as this seals the edges and prevents rising.
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9
Gather the remaining scraps once and repeat the process. Note that these 'second-run' biscuits may be slightly less tall but just as delicious.
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10
Place the biscuits on the prepared baking sheet so they are just touching each other. This helps them support one another as they rise upward.
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11
Bake for 15-18 minutes, or until the tops are a deep golden brown and the biscuits have doubled in height.
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12
Remove from the oven and immediately brush the tops with the 2 tablespoons of melted butter. Sprinkle with a touch of flaky salt if desired.
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13
Allow to cool on the pan for 5 minutes before serving warm.
💡 Chef's Tips
Always use frozen butter and ice-cold buttermilk; the steam released by cold fat in a hot oven is what creates the lift. Never twist your biscuit cutter; a straight-up-and-down motion ensures the layers can expand freely. If your kitchen is hot, chill the flour and the bowl before starting to keep the fat solid. Don't overwork the dough; handle it as little as possible to keep the gluten relaxed and the biscuits tender. If you don't have buttermilk, add 1 tablespoon of lemon juice to 1.5 cups of whole milk and let it sit for 10 minutes.
🍽️ Serving Suggestions
Serve warm with a thick, peppery sausage gravy for a classic Southern breakfast. Split and fill with crispy fried chicken and a drizzle of hot honey. Top with homemade strawberry preserves and a dollop of clotted cream. Pair with a hot cup of black coffee or a tall glass of sweet iced tea. Serve alongside a bowl of hearty beef stew or chili to soak up the juices.