Better Than “Old Fashioned” Buttermilk Biscuits Recipe

Ingredients

• 3 cups all-purpose flour (plus more for rolling)
• 1 tablespoon baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 2 tablespoons sugar
• 10 tablespoons unsalted butter (chilled & divided)
• 1 1/4 cup buttermilk (chilled)
• 2 tablespoons unsalted butter (melted)

Instructions

1. 1

   Preheat oven to 450°F.

2. 2

   In a large bowl, whisk together dry ingredients: flour, baking powder, baking soda, salt, and sugar until thoroughly blended.

3. 3

   Cut 8 tablespoons of cold butter into cubes and add it to the flour mixture. Use your hands, a fork, or a pastry blender to create a crumble. Use cold hands and try to work quickly, so the butter doesn't melt.

4. 4

   Create a well in the middle of the bowl. Pour in chilled buttermilk in the center of the well. Use the rubber spatula to fold the ingredients together and incorporate the wet with the dry. Continue to fold until the dough pulls away from the edges of the bowl. The dough should be crumbly.

5. 5

   Pour the dough out onto a well-floured surface. Lightly flour your hands, then shape the dough into a rectangle approximately 10 inches long. Fold the rectangle in thirds, folding the left side into the middle, then the right side into the middle. Rotate the dough horizontally and repeat the folding in thirds again. Gather any crumbs, flatten the dough back into a rectangle and repeat the folding process 1-2 more times.

6. 6

   Roll or flatten the dough into a rectangle one final time,(1 ¼ to 1 ½ inches tall). Use a 2-inch cookie cutter to cut out 12-15 biscuits. Repeat the process if you have any excess dough.

7. 7

   Place the biscuits onto a prepared baking sheet or baking mat. Melt the remaining 2 tablespoons of butter and brush the tops of each biscuit. Place into the oven and bake for 12-15 minutes, or until golden brown. Keep pancakes warm in a 175°F oven until all pancakes are cooked.