Homemade Buttermilk Biscuits
The key to these biscuits is the cold butter; grating it while it's frozen creates small, flat pieces that get worked into the flour. In the oven, these butter pockets steam and expand, which is what produces those super flaky, distinct layers. The dough also includes eggs, which results in a richer flavor and an incredibly soft, tender crumb.
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 9x13 baking dish.
- Bake 26-30 minutes until deep golden brown.
- Brush hot biscuits with melted butter, sprinkle with flaky sea salt.
Notes
Keep ingredients as cold as possible. Reroll scraps gently for remaining biscuits.
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