Chef Paul's Flaky Buttermilk Biscuits
Flaky Buttermilk Biscuits
3 1/2 cups (438g) White Lily AP Flour (spooned into measuring cups and scraped level)
2 tsp Diamond Crystal Kosher Salt
2 tsp Sugar
1 Tbsp Baking Powder
1/2 tsp Baking Soda
1 cup (227g) Unsalted Butter, Frozen plus additional for brushing
1 cup (240g) Whole Fat Buttermilk, VERY COLD plus additional if needed
2 tsp Diamond Crystal Kosher Salt
2 tsp Sugar
1 Tbsp Baking Powder
1/2 tsp Baking Soda
1 cup (227g) Unsalted Butter, Frozen plus additional for brushing
1 cup (240g) Whole Fat Buttermilk, VERY COLD plus additional if needed
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Sift together the flour, salt, sugar, baking powder, and baking soda into a large bowl. Place a box grater over a piece of parchment paper and grate the butter on the largest holes. Once you get down to the last tablespoon on each stick of butter, cut it into 4 to 5 pieces. Add the butter into the mixing bowl. If it seems like it’s heated up at all, place it in the fridge for 10-15 minutes. Use your fingers to toss the dry ingredients into the butter so that each piece is coated. Pinch any chunks of butter between your fingers to flatten. If the butter feels like it’s starting to melt, put it in the fridge for a bit.
- Add the 1 Cup buttermilk evenly over the dry ingredients and stir with a large fork. It should be shaggy and come away from the side of the bowl. Add up to another ½ cup buttermilk until desired consistency is reached.
- Turn the dough out onto a lightly floured counter and pat it into a 1” thick square. Use a bench scraper to help square off the sides and minimize contact with your hands. Cut the dough into four square and stack them on top of each other. Place any dry scraps between the layers. Press down to flatten. Scrape the dough up with the bench scraper and flour the counter. Place the dough on it and dust the top with flour. Roll it into a rectangle just under 1” thick. Using a clean knife dusted with flour, trim a small piece off each side of the rectangle. Clean the knife if it gets too much dough on it. The goals it to have clean edges that aren’t sealed on each biscuit. Cut 12 equal SQUARE biscuits using the knife, cleaning it off as needed between cuts.
- Place the biscuits on the baking sheet leaving about 2” between each one. Place in the freezer for 10 minutes. Brush each biscuit with butter and place in the oven. Reduce the oven temperature to 400°F and bake until golden brown—20 to 25 minutes.