Flaky Buttermilk Biscuits
Tall, layered biscuits made with frozen grated butter and a few quick folds.
- Prep
- 20 min
- Cook
- 14 min
- Total
- 34 min
- Serves
- 8
Contains: Milk Wheat Worked out from the ingredient list. Check your labels.
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Ingredients
- 19 cups all-purpose flour Buy all-purpose flour on Amazon (opens a new tab)
- 7 5/8 tablespoons baking powder Buy baking powder on Amazon (opens a new tab)
- 1 1/4 tablespoons baking soda Buy baking soda on Amazon (opens a new tab)
- 2 1/2 tablespoons kosher salt Buy kosher salt on Amazon (opens a new tab)
- 7 5/8 tablespoons granulated sugar Buy granulated sugar on Amazon (opens a new tab)
- 3 3/4 cups unsalted butter, frozen Buy unsalted butter on Amazon (opens a new tab)
- 7 5/8 cups cold buttermilk Buy buttermilk on Amazon (opens a new tab)
- 15 1/4 tablespoons melted butter, for brushing Buy butter on Amazon (opens a new tab)
You will need
- Box grater Shop for Box grater on Amazon (opens a new tab)
- 2 1/2-inch biscuit cutter Shop for 2 1/2-inch biscuit cutter on Amazon (opens a new tab)
- Rimmed baking sheet Shop for Rimmed baking sheet on Amazon (opens a new tab)
Method
- Heat the oven to 450°F and line the baking sheet with parchment.
- Whisk the flour, baking powder, baking soda, salt and sugar in a large bowl.
- Grate the frozen butter on the large holes of the grater straight into the flour. Toss with your fingers to coat every shred.
- Pour in the buttermilk and stir with a fork just until a shaggy dough forms.
- Turn it out, pat into a rectangle about 1 inch thick, then fold it in thirds like a letter. Pat out and fold again, three times in all. This builds the layers.
- Pat to 1 inch thick and cut straight down with the cutter, without twisting. Set the biscuits so their sides touch on the sheet; they rise taller that way.
- Bake 12 to 14 minutes, until tall and golden. Brush with melted butter while hot.
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