Flakey Buttermilk Biscuits
Biscuits. They’re an integral part of the holidays (but who are we kidding, we love them year round). There’s nothing more satisfying than a fresh, warm, and flakey biscuit to spread jam, butter, or gravy over.
These biscuits require little chill time and for you to get your hands (slightly) dirty. Creating a perfectly layered, flakey biscuit with some height take a few extra steps that is always worth it. By quartering and layering the dough, we physically create the layers that allow for that signature bakery-style look.
Now go chill some butter, get your hands dirty, and make some mushroom gravy to pour over these bad boys. Enjoy!
Buttery-Flakey Biscuits
INGREDIENTS
{Biscuit Dough}
1 3/4 cup all-purpose flour
1 1/4 teaspoons baking powder
1/8 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons sugar
1/2 cup (1 sticks) unsalted butter, chilled (reserve 2 tbsp for brushing)
1/2 cup chilled buttermilk (see notes for buttermilk alternative)
DIRECTIONS
To make the biscuit dough:
Begin by preheating the oven to 425F. Cut the 1 stick of butter into 1/2” cubes and freeze for around 15-20 minutes. We want the butter to be as cold as possible so it doesn’t melt into the flour as we form the biscuits.
While the butter chills, in a large bowl mix together the flour, baking powder, baking soda, salt, and sugar. Remove the butter from the freezer and add it to the bowl. Using a pastry cutter (or fork), cut the butter into the flour mixture. You want the butter pieces to resemble the size of a pea. Be sure to not overdo it as it will lead to a more moist, not as flakey, biscuit
Make a well in the bowl, and pour the buttermilk (see notes for buttermilk alternative) over the dough. Fold everything together with a large spoon until the dough begins to form. (Be sure to not overwork the dough, as this will lead to tough/flat biscuits)
Pour the dough (and any remaining bits) onto a well-floured surface. Using floured hands, mend the dough together. The dough may be a bit shaggy or dry which is normal. Pat the dough into a 1” square.
Using a knife, cut the dough into quarters. Stack each piece on top of another, adding any leftover bits of dough in between each layer. Once stacked, use a rolling pin to roll the dough out into a rectangle that is about 1” thick.
Cut the dough into a 2x3 grid (making 6 biscuits). If you’d like to make round biscuits, use a 3” round cookie cutter to cut the biscuits into round ones. (I prefer cutting the dough into rectangles so there isn’t leftover dough)
Transfer the cut dough to a parchment lined baking tray and freeze for 15 minutes. After chilled, melt 2 tablespoons of butter. Using a pastry brush, coat the tops of the uncooked biscuits with butter. Top with flakey sea salt (or even a drizzle of honey).
Bake for 20-25 minutes until golden on top and the bottoms are slightly golden brown.
Serve with honey butter, mushroom gravy, or jam!
Dive in!
{NOTES}
Vegan Buttermilk
yields: 1/2c buttermilk
{Ingredients}
1/2 cup buttermilk
1 tbsp apple cider vinegar
{Directions}
Pour buttermilk and apple cider vinegar into a liquid measuring cup.
Mix until combined. Set aside for 15 minutes.
Use when needed