Ingredients
- 5 cups all-purpose flour
- 1 cup cake flour
- 4 tbsp baking powder
- 2 tsp kosher salt
- 1/4 cup granulated sugar
- 2 3/4 sticks (22 tbsp) cold unsalted butter, frozen
- 5 large eggs
- 2 cups full-fat buttermilk, cold
- Melted butter and flaky sea salt, for topping
Make the Biscuit Dough
First, preheat your oven to 375 F.
In a very large bowl, whisk together the all-purpose flour, cake flour, baking powder, kosher salt, and granulated sugar.
Using the large holes of a box grater, grate the frozen butter directly into the flour mixture. Use your fingertips to quickly toss the butter into the flour until it’s evenly coated. Work fast so the butter stays as cold as possible.
In a separate medium bowl, whisk the eggs and cold buttermilk together until they’re just combined.
Pour the buttermilk mixture into the flour and butter mixture. Use a fork to stir everything together until a shaggy, sticky dough starts to form. Don’t overmix it.
Shape the Biscuits
Turn the dough out onto a lightly floured surface. Gently knead it just a few times until it comes together.
Pat the dough out into a rectangle about 1-inch thick. Fold the dough into thirds, like you’re folding a letter.
Turn the dough 90 degrees and repeat the process: pat it out into a rectangle and fold it in thirds again. This process helps create more flaky layers.
Finally, pat the dough out until it is about 1 ½ to 2 inches thick.
Using a 2 ½ to 3-inch round cutter, cut out as many biscuits as you can, being sure to press straight down without twisting the cutter.
Arrange the biscuits so they are just touching in a large cast-iron skillet or a 9×13 inch baking dish. Gently press the leftover dough scraps together to cut out the remaining biscuits.
Bake the Biscuits
Bake for ~26-30 minutes, until the tops are a deep golden brown and the biscuits are cooked through.
As soon as they come out of the oven, brush the tops with melted butter and sprinkle with a little flaky sea salt.
Homemade Buttermilk Biscuits
Ingredients
- 5 cups all-purpose flour
- 1 cup cake flour
- 4 tbsp baking powder
- 2 tsp kosher salt
- 1/4 cup granulated sugar
- 2 3/4 sticks cold unsalted butter 22 tbsp, frozen
- 5 large eggs
- 2 cups full-fat buttermilk cold
- Melted butter and flaky sea salt for topping
Instructions
- Preheat oven to 375°F.
- Whisk together flours, baking powder, salt, and sugar in large bowl.
- Grate frozen butter into flour mixture using large holes of box grater. Quickly toss with fingertips to coat.
- Whisk eggs and cold buttermilk together, then stir into flour mixture until just combined into shaggy dough.
- Turn onto floured surface, knead briefly until dough comes together.
- Pat into 1-inch thick rectangle, fold into thirds. Turn 90 degrees, repeat folding process once.
- Pat dough to 1½-2 inches thick. Cut with 2½-inch round cutter, pressing straight down without twisting.
- Place biscuits touching in cast-iron skillet or 9×13 baking dish.
- Bake 26-30 minutes until deep golden brown.
- Brush hot biscuits with melted butter, sprinkle with flaky sea salt.
Notes
