Ingredients
- 2½ cups all-purpose flour, plus extra for dusting
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- ½ cup (1 stick) unsalted butter, frozen
- 1 cup cold buttermilk
- 2 tablespoons melted butter for brushing
Instructions
- Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- Prepare the butter: Using the large holes of a box grater, grate the frozen butter directly into the flour mixture. Toss gently with your fingers until the butter is coated with flour and evenly distributed.
- Add buttermilk: Create a well in the center and pour in the cold buttermilk. Stir with a wooden spoon or rubber spatula until just combined. The dough will be shaggy and somewhat sticky.
- Turn out dough: Transfer the dough onto a lightly floured surface.
- Fold the dough: Gently pat the dough into a rectangle about 1 inch thick. Fold the dough in thirds (like a letter). Turn 90 degrees and repeat the folding process. Do this a total of 3-4 times. This creates layers that make the biscuits flaky.
- Cut biscuits: Pat the dough to about 1-inch thickness. Using a 2½-inch round biscuit cutter, cut straight down (don’t twist) to form the biscuits. Place on the prepared baking sheet about 1 inch apart.
- Re-roll scraps: Gather any remaining dough, gently press together, and cut additional biscuits. (These may not rise quite as high as the first batch.)
- Chill (optional): For extra rise, place the baking sheet in the refrigerator for 15 minutes before baking.
- Bake: Brush the tops with melted butter and bake for 12-15 minutes, or until the tops are golden brown.
- Serve: Brush with additional melted butter right after removing from the oven. Serve warm.
Tips for Perfect Biscuits
- Keep all ingredients cold! This is crucial for flaky biscuits.
- Do not overwork the dough, as this will develop gluten and make tough biscuits.
- For higher biscuits, place them close together on the baking sheet.
- Cut straight down with the biscuit cutter without twisting, which can seal the edges.
- No buttermilk? Make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and let it sit for 5 minutes.
Storage
Store cooled biscuits in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months.