The Best Buttermilk Biscuits

If you didn’t think you could make the best, flaky biscuits at home, this is your sign to give them a try! If you’re a seasoned baker, you’ll also love this recipe. Pretty much everyone will love this one!

INGREDIENTS

- 2 1/2 cups all-purpose flour (1/4 cup reserved for the bench)

- 1/2 tsp kosher salt

- 1 tbsp baking powder

- 1/2 tsp baking soda

- 8 tbsp unsalted butter

- 1 1/4 cups buttermilk

INSTRUCTIONS

1. Preheat the oven to 450°F.

2. In a large bowl, combine 2 1/4 cups flour, baking powder, baking soda, and salt. Mix to combine and set aside.

3. Grate the butter on a box grater, using the thick cut. Place the grated butter in the freezer for 15 minutes to chill.

4. Once the butter is chilled, add the grated butter to the dry mixture and toss to combine. Pour in the buttermilk and stir to form a rough, shaggy dough. Sprinkle the reserved 1/4 cup of flour onto the countertop. Dump the dough on the floured surface and use the flour on the bench to knead the rough dough into a cohesive mass.

5. Roll the dough to a rough 12-inch by 8-inch rectangle. Cut the dough into thirds and place them on top of each other. Roll out the dough into a 10-inch by 8-inch rectangle. Repeat this step one more time. On the final time roll the dough into a rectangle about 3/4-inch thick. Cut six 2 1/2-inch round biscuits and place them on a parchment-lined baking sheet. Push the remaining dough together, roll out to 3/4-inch, and cut out an additional two biscuits.

6. Brush the tops of the biscuits with melted butter and place in the preheated 450°F oven until they have risen, and are golden brown, 14-16 minutes. Once baked, remove from the oven and brush again with the melted butter.