My Best Buttermilk Biscuits Yet

By Sugar Spun Run · 35 min

Ingredients

Instructions

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, sugar, baking soda and salt.
3. Grate the very cold butter into the flour mixture with a box grater, or cut it in with a pastry cutter. Stir to spread it evenly through the dry ingredients.
4. Drizzle in the cold buttermilk and stir with a wooden spoon until the dough is moistened and begins to cling together.
5. Turn the dough onto a lightly floured surface and gently work it together with your hands.
6. Flatten the dough to about 1 inch (2.5 cm) thick and fold it over itself. Flatten the layers, turn the dough 90 degrees, and fold it in half again. Repeat 5 to 6 times, working quickly and without overworking the dough.
7. Gently flatten the dough to 1 inch (2.5 cm) thick. Cut biscuits with a 2½ inch (6.3 cm) round cutter, pressing straight down without twisting. Re-form the scraps and cut more biscuits.
8. Place the biscuits on the prepared sheet about 1 inch (2.5 cm) apart. Bake on the centre rack at 425°F (220°C) for 13 minutes, until the tops are just beginning to turn light golden brown.
9. Cool for several minutes, then serve warm.

Summarized from Sugar Spun Run's video. Watch it for the details.

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