American
Flaky Buttermilk Biscuits
Cold butter, tangy buttermilk, and three restrained letter folds produce tall American biscuits with crisp golden tops, distinct flaky layers, and tender, steamy centers.
8 servings · 25 minutes prep · 17 minutes cook
Ingredients
Biscuit Dough
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon Diamond Crystal kosher salt
- 1 teaspoon granulated sugar
- 8 tablespoons cold unsalted butter, cut into 1/2-inch cubes
- 1 cup cold buttermilk, plus up to 2 tablespoons
Finish
- 1 tablespoon buttermilk, for brushing
- 1 tablespoon melted unsalted butter, for the hot tops
Directions
Chill and Cut In the Butter
- Heat the oven to 425°F (220°C) with a rack in the upper third. Whisk the flour, baking powder, baking soda, salt, and sugar; chill the bowl for 10 minutes.
- Cut in the cold butter until most pieces are pea-size and several remain as flat almond-size shards. Stop before the mixture resembles uniform sand.
Hydrate and Fold
- Make a well and add 1 cup buttermilk. Fold just until a shaggy mass forms, adding the reserved buttermilk 1 tablespoon at a time only where dry flour remains.
- Turn onto a lightly floured surface, press into a 1-inch-thick rectangle, fold in thirds like a letter, rotate, and repeat twice. Pat to 1 inch thick; do not knead the dough smooth.
Cut, Bake, and Finish
- Cut eight 2 1/2-inch rounds straight down without twisting, regrouping scraps once with minimal pressure. Arrange 1/4 inch apart on the baking sheet and brush with the finishing buttermilk.
- Bake for 15–18 minutes until deeply golden on top and set along the sides. Brush with the melted butter, rest 5 minutes, and serve warm.
