Sunday, April 18, 2010

Classic Buttermilk Biscuits

Prep: 10 minutes
Bake: 8 to 12 minutes
Over: 500 degrees
Makes: 12 to 16 biscuits

  • 5 cups sifted unbleached all-purpose flour (measured after sifting)
  • 1 Tbsp plus 1 1/2 tsp baking powder
  • 1 Tbsp salt
  • 1/2 cup plus 2 Tbsp packed butter, chilled
  • 2 cups chilled buttermilk
  • 3 Tbsp unsalted butter, melted


  1. Heat oven to 500 degrees F. In a large bowl whisk together flour, baking soda and salt. Add chilled butter, coating in flour. Working quickly, cut in butter until roughly half the butter is blended and half remains in large pieces, about 3/4 inch.
  2. Make a well in center of flour mixture. Add buttermilk all at once. With a large spoon stir mixture quickly, just until it is blended and begins to mass and form a sticky dough. (If dough appears dry, add 1 to 2 Tbsp additional buttermilk.)
  3. Immediately turn dough onto a generously floured surface. Using floured hands, knead briskly 8 to 10 times until cohesive ball of dough forms. Gently flatten dough with hands to even thickness. Using floured rolling pin, lightly roll dough to 3/4-inch thickness.
  4. Using a dinner fork dipped in flour, pierce dough completely through at 1/2-inch intervals. Flour a 2 1/2- or 3-inch biscuit cutter. Stamp out rounds and arrange on heavy parchment lined baking sheets. Add dough pieces, as is, to baking sheet.
  5. Place on rack in upper third of oven. Bake 8 to 12 minutes until crusty and golden brown. Remove. Brush with melted butter. Serve hot.

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