Flaky Buttermilk Biscuits - The Best Biscuit Recipe

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess while reducing calories.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

Place 2 sticks of salted butter in the freezer for 20 minutes to get it cold.

Grate the cold butter into a bowl.

In a large bowl, combine 3 cups of King Arthur all-purpose flour, 4 teaspoons of baking powder, 1/2 teaspoon of baking soda, 1 teaspoon of salt, and 2 tablespoons of sugar.

Mix the grated butter into the dry ingredients, being careful not to handle it too much to avoid melting the butter.

Add 1 and 1/4 cups of very cold buttermilk to the mixture and stir until just combined; the dough will be crumbly.

Dump the dough onto a floured cutting board and form it into a square about 6 or 7 inches across.

Roll out the dough using a floured rolling pin, handling it as little as possible to keep the butter cold.

Fold the dough over and roll it out again, repeating this process 6 or 7 times to develop the gluten.

Roll the dough out to about 3/4 inch thick.

Cut out biscuits using a 2 and 1/2 inch biscuit cutter, pressing straight down without twisting.

Place the biscuits in a 10-inch Dutch oven and bake in a 400°F oven for about 25 minutes.

For leftover dough, place additional biscuits on a small cookie sheet alongside the Dutch oven on a rack.

Rotate the lid and Dutch oven periodically to avoid hot spots while baking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens