Classic, flaky buttermilk biscuits that make a great side to any meal.
Parchment paper (recommended)
Bench Scraper, recommended
1tspsaltreduce to 3/4 tsp if using salted butter
1/2cupbuttervery cold or frozen for 15-20 minutes before using, salted or unsalted
3/4cupbuttermilk*or see Note 1
Melted butterfor brushing tops after baking
Coarse saltfor topping after brushing with butter.
*Pop the 1/2 cup of butter into the freezer for 15 minutes before your start your biscuits, for best results.
Preheat oven to 425F.
In a large bowl, whisk together the flour, baking powder, sugar and salt. Grate in the cold or frozen butter, then add the buttermilk. Mix with a spoon until the mixture comes together and is evenly moist. *You may need to add a splash more buttermilk if you still have some dry flour mixture at the bottom of the bowl. The mixture should be evenly moistened, but not sticky.
Turn the mixture out onto a lightly floured work surface and flatter to a 1-inch thick round. Using a bench scraper, fold half of the circle over the other half. Flatten slightly with the bench scraper. Rotate the dough 1/4 turn, then fold in half again. Repeat this turning, flattening and folding 2 more times. Use a rolling pin to gently flatten and smooth the round into a 1-inch thick circle.
Use a 2 1/2-3-inch biscuit cutter (or a glass of similar diameter). You can gather up and re-roll the scraps and cut a few more biscuits. Place the cut biscuits on a parchment lined baking sheet.
Bake for 12-14 minutes. Remove from oven and immediately remove from the pan to a cooling rack. Brush the top of the biscuits with some melted butter, then sprinkle with some coarse salt.
Make your own buttermilk by stirring together 3/4 cup milk (the higher fat, the better) with 2 1/4 tsp of lemon juice or white vinegar. Let stand 10 minutes before using.
I have included all my best biscuit making tips in the "Tips" section above the recipe card, so be sure to have a read as well.