Fluffy Buttermilk Biscuits
Easy fluffy buttermilk biscuits made with all purpose flour, butter, and buttermilk for delicious southern style biscuits.
Servings: 6 large biscuits
Ingredients
- 314 grams all purpose flour 10-11% protein, *more for dusting
- 30 grams baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 teaspoons granulated sugar
- 113 grams cold unsalted butter cut into small cubes
- 255 grams cold buttermilk (1 cup + 1 tablespoon) *plus more as needed
Topping
- melted butter *for brushing before and after baking
Instructions
- Line a rim baking sheet with parchment paper.
- Whisk together the dry ingredients in a large bowl.314 grams all purpose flour, 30 grams baking powder, 1 teaspoon fine sea salt, 2 teaspoons granulated sugar, 1/4 teaspoon baking soda
- Add the butter and work it into the flour using a pastry grinder or with your fingertips. The mixture should begin to thicken as butter is incorporated and look like a thick cornmeal with a few pea sized butter chunks.113 grams cold unsalted butter
- Pour in the buttermilk, stir and press with a wooden spoon or silicone spatula to form a shaggy dough. If the dough is too wet, add a little flour and shape into ball with your hands. Or if the dough is not coming together, add 1 teaspoon of buttermilk at at time until you reach desired consistency. The dough should be tacky but neither sticky or dry.255 grams cold buttermilk
- Transfer the dough to a lightly floured surface and gently shape into a rectangle that is about 3/4-inch in thickness.
- Cut the dough into thirds. Stack the pieces on top of one another. With your hands or very with gently a rolling pin, flatten the stack out into a rectangle of 3/4-inch thickness.
- Repeat by cutting the dough into thirds again. Stack the pieces on top of one another. With your hands or very with gently a rolling pin, flatten the stack out into a rectangle of 1-inch thickness.
- Cut the rectangle in half lengthwise with a sharp knife, and then cut it into thirds. This should give you six large square biscuits. *Or use a 3-4 inch round shaped biscuit cutter to cut round biscuits.
- Place biscuits on the prepared baking sheet spaced 2 inches apart. Freeze biscuits for 15 minutes while the oven is pre-heating. Cold dough gives a better rise in the oven.
- Preheat oven to 425℉ / 220℃ / 200℃ Fan (convection).
- Bake the biscuits for 15 to 17 minutes, until they are fluffy and golden brown on the edges.
- Remove the baking sheet from the oven and place it on a wire rack. Brush the top of each biscuit with melted butter and serve warm.melted butter
Video
Notes
Ingredients Used:
Substitutions:
- Flour: Gold Medal All Purpose Flour 10.5-11% protein OR White Lily Flour 9% protein
- Butter: American style unsalted butter 80% butterfat OR European style unsalted butter 82% butterfat
Substitutions:
- Salted Butter: If using salted butter, omit the added salt in the recipe.
- Buttermilk: Use equal parts sour cream or greek yogurt to replace the buttermilk.