The Best Buttermilk Biscuits Recipe

Hands down, this is the best buttermilk biscuits recipe that I have ever made. And it’s so simple that you can whip this up on a weeknight. Promise.

The recipe is from Bon Appetit, and I have only one tiny modification which is to up the amount of sugar to 1 tablespoon, rather than 2 teaspoon. Use the best butter you can get, such as European butter which has more butterfat (82% vs. 80%) and is fermented, therefore will have a nice tangy taste. As for flour, King Arthur all purpose flour works great, but if you can get locally milled flour, such as Champlain Valley organic all purpose flour, that’ll be a game changer. I lugged home 5 pounds of Champlain Valley flour from the Adirondacks this summer to the chagrin of my partner.

Bon Appetit’s Best Buttermilk Biscuits

Recipe by Claire Saffitz, Photos by Alex Lau

makes 12-15 biscuits

INGREDIENTS

2½ teaspoons baking powder
2 teaspoons kosher salt
1 tablespoon 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

 

RECIPE PREPARATION

Preheat oven to 425°. Pulse baking powder, salt, sugar, baking soda, and 3½ cups flour in a food processor 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 4×3 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.
Do Ahead: Biscuits (unbaked) can be made 1 month ahead. Freeze, uncovered, on baking sheet until solid, then transfer to a resealable plastic bag. Do not thaw before baking, but add a few minutes to baking time.

 

 

 

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