Best Ever Buttermilk Biscuits

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There are two kinds of biscuits, soft and pillowy or flakey layers. I like both and make both often, it usually just depends on how much time I have. It takes a little extra time and effort to get the layers but it’s worth it! I’ve given instructions below for both versions.

If you don’t have buttermilk on hand or don’t feel like purchasing a half gallon of it, just use what you have. Whole milk is totally fine here. I’ve used 2% as well. As long as you keep your ingredients cold and don’t overwork the dough you will end up with an incredible biscuit, I promise!


2 cups all purpose flour

2 tbs baking powder

1 tbs sugar

1 tsp salt

1/2 cup high quality butter, frozen

1 cup buttermilk or whole milk

Preheat your oven to 425. Whisk together the flour, baking powder, sugar and salt in a large bowl and place in the freezer until you’re ready to use.

Take your frozen butter and grate along the side of a box grater. Use the larger holes like your were going to grate cheddar cheese. Divide the grated butter, put half back in the freezer and the other half into the bowl with the flour mixture.

Using your finger tips, rub the butter into the flour mixture, working quickly. Incorporate the butter into the flour until it resembles coarse sand. Grab the reserved frozen butter and add that to the flour, do not rub into the flour. The frozen flakes of grated butter should be dispersed evenly through the flour, this will create soft buttery layers in your biscuits!

Next, pour the buttermilk into the flour and carefully mix everything together just until incorporated. It’s crucial to not over mix at this stage. Turn the biscuit mixture out onto a floured work surface and using a rolling pin, roll out into a rectangle to a 2 inch thickness.

Now you have a choice to make! If you want soft pillowy biscuits go ahead and cut them in the shape that you like and put them on a baking tray. However, if you want flakey layered biscuits you have a little more work to do. Take the dough and fold it in half and put in the the freezer for 10mins.

Next, take the folded, frozen dough out of the freezer and roll out into a large rectangle. Again, fold the dough in half and place back in the freezer for 10mins. Repeat this step 1 more time.

Finally, Take the dough from the freezer, roll out to a 2 inch thickness and cut with a biscuit cutter. Place the biscuits onto a baking sheet, brush the tops with buttermilk and flakey sea salt. Bake for 12mins.

Which version did you make? Pillowy or Layered? Let me know in the comments below!





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