World Famous Buttermilk Biscuits by Brian Hart Hoffman

By Bigger Bolder Baking · 60 min

Ingredients

Instructions

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
2. In a large bowl, whisk together both flours, sugar, baking powder, baking soda (if using) and kosher salt. Cut in the cold butter with a pastry blender or two forks until crumbly. Stir in the cold buttermilk until a shaggy dough forms.
3. On a lightly floured surface, pat the dough into a rectangle and cut it into fourths. Stack the pieces, pat back into a rectangle, and repeat this three times. Pat or roll to 1 inch thick. Cut out rounds with a floured 2 1/2-inch cutter, pressing straight down without twisting, and re-roll the scraps as needed.
4. Place the biscuits 2 inches apart on the lined sheet. Freeze until cold and firm, about 40 minutes to 1 hour, or overnight.
5. Brush the biscuits with beaten egg and sprinkle with flaky sea salt.
6. Bake until golden brown, about 15 to 20 minutes, longer if they were frozen solid.
7. Serve warm with softened butter and honey. Leftovers keep at room temperature in an airtight container for up to 2 days.

Summarized from Bigger Bolder Baking's video. Watch it for the details.

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