Maria
Chef John's Buttermilk Biscuits
"Chef John's Buttermilk Biscuits are a celebration of classic flavors and culinary expertise. "
5 from 5 votes
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- 7 tablespoons unsalted butter chilled in freezer and cut into thin slices
- ¾ cup cold buttermilk
- 2 tablespoons buttermilk for brushing
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with a silicone baking mat or parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Add the cold butter slices to the dry ingredients. Use a pastry blender or two knives to cut the butter into the flour mixture until it resembles coarse crumbs.
- Create a well in the center of the mixture, then pour the cold buttermilk into the well.
- Stir the buttermilk gently into the dry ingredients until just combined. Be careful not to overmix; the dough should be slightly shaggy.
- Turn the dough out onto a floured work surface and pat it together into a rectangle.
- Fold the rectangle in thirds, then give the dough a half turn. Gather any remaining crumbs, flatten it back into a rectangle, and repeat the folding and pressing process two more times.
- Roll the dough on the floured surface until it's about 1/2 inch thick.
- Use a 2 1/2-inch round biscuit cutter to cut out biscuits. If you have any dough scraps, reroll them to cut more biscuits. You should get a total of 12 biscuits.
- Transfer the cut biscuits to the prepared baking sheet. Use your thumb to make a small indent in the top of each biscuit, which helps them rise evenly.
- Brush the tops of the biscuits with a little extra buttermilk.
- Bake the biscuits in the preheated oven for approximately 15 minutes, or until they are flaky and golden brown.
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