High-Rise Buttermilk Biscuits
Tall, flaky biscuits layered with sweet butter.
Servings: 12 biscuits
Ingredients
- 3 cups unbleached, all-purpose flour, plus more for dusting
- 1 rounded teaspoon Kosher salt
- 1 1/2 teaspoons sugar
- 3/4 teaspoon baking soda
- 1 tablespoon baking powder
- 3/4 cup (1 1/2 sticks) cold, unsalted butter, diced
- 1 1/8 cups cold buttermilk
- 1 egg, lightly whisked (optional; this is for the egg wash but you can also just use a little more buttermilk on top of each biscuit)
Instructions
- Preheat the oven to 425°F.
- Whisk the flour, salt, sugar, baking soda, and baking powder together In a large mixing bowl.
- Add the cold, diced butter and work with fingers until the butter is the texture of small peas. The butter does not have to be too combined – there should still be loose flour.
- Add the buttermilk into the flour and butter mixture and mix until the buttermilk has been absorbed. The dough should be shaggy but hold together.PRO TIP: See the Perfect Pie Dough recipe for detailed explanations on how to dice butter, and what a "shaggy" dough looks like.
- Turn the dough out onto a lightly-floured surface. Gather and pat it into a square about 1/2" thick. Divide the square into four equal parts, then stack them on top of one another. Re-pat the dough into another 1/2" thick square. (If things get too sticky, you can lightly dust with more flour.)
- Trim the edges to create a straight border, and divide the dough into 12 biscuits.
- Brush the tops of each biscuit with the egg wash or a little buttermilk, and place them on two baking sheets, leaving at least an inch of space between each biscuit.PRO TIP: If you do not leave enough space between each biscuit, they will rise unevenly and slump.
- Bake for around 20 minutes, or until the bottoms are golden brown.
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
