My buttermilk biscuit obsession continues into 2018.
Here are some tips to fluffy, golden biscuits with beautiful layers:
- Grate and freeze the butter
- Freeze the baking sheet of biscuits for 10 minutes
- Brush with melted butter and place in oven
BEST BUTTERMILK BISCUITS
2 1/2 tsp baking powder
2 tsp kosher salt
2 tsp sugar
1/4 tsp baking soda
3 1/2 cups all-purpose flour, plus more for surface
1 cup (2 sticks) unsalted butter, grated and frozen, plus more, melted, for brushing
1 cup chilled buttermilk
Preheat oven to 425 F.
Combine baking powder, salt, sugar, baking soda, and flour in a large bowl. Add chilled butter and mix using a wooden spoon or bowl scrapper. Gradually drizzle buttermilk over top, tossing as you go to incorporate. Knead mixture a few times in bowl until a shaggy dough forms (mixture will look a little dry), then turn out onto a clean surface and pat into a 1″-thick square.
Using a knife or bench scraper, cut dough into 4 pieces. Stack pieces on top of one another, sandwiching any loose dry bits of dough between layers, and press down to flatten. Lift up dough with bench scraper and dust surface with flour. Roll dough into a 1″-thick rectangle and trim a thin border around sides of dough to create clean edges.
Cut biscuits with a biscuit cutter to make 8-12 biscuits (don’t reroll scraps). Transfer to a parchment-lined baking sheet, spacing 2″ apart; freeze 10 minutes.
Brush tops of biscuits with melted butter and place in oven. Reduce oven temperature to 400 F and bake biscuits until deep golden brown on bottom and golden on top, 20–25 minutes.
Do Ahead: Biscuits (unbaked) can be made 1 month ahead. Freeze, uncovered, on baking sheet until solid, then transfer to a resealable plastic bag. Do not thaw before baking, but add a few minutes to baking time.