Chef John's Buttermilk Biscuits Recipe

Chef John's buttermilk biscuits are light, fluffy, and oh-so-tender. The key is to use cold butter and buttermilk. It is flaky, but not dry. It is chewy, but not tough. It has perfect crisp in just the right spots. Ice-cold butter and some extra dough folding are key to having lots of flaky layers in each golden brown buttermilk biscuit.

5 from 2 votes

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Prep Time 30

Cook Time 15

Total Time 45

Course Chef's Delight

Cuisine American

Servings

Calories 143 kcal

Equipment

Oven
Baking Tray
Baking Sheet
Bowl
Wire Whisk
Wired Pastry Blender
Pastry Brush
Spatula
Rolling Pin
Biscuit Cutter

Ingredients

2 cups White All-purpose Flour
7 tablespoons Unsalted Butter (frozen)
3 tablespoons Buttermilk
2 teaspoons Baking Powder
¼ teaspoon Baking Soda
1 teaspoon Salt

Instructions

Sift two cups of all-purpose flour in a bowl.
Whisk two teaspoons of baking powder, half teaspoon of baking soda, and a teaspoon of salt.
Mix the dry ingredients well with a whisk.
Cut butter into flour mixture and mix it until the flour mixture resembles coarse crumb.
Next, pour in buttermilk and stir until just combined.
Shape the biscuits and transfer them to the prepared baking sheet.
Brush the tops with buttermilk.
Pop the tray in the oven and bake the biscuits until browned.
Your Chef John's Buttermilk Biscuits are ready.