Every Southerner needs an irresistible go-to biscuit recipe, and this one is a true classic.
Extra-Flaky Buttermilk Biscuits
Makes 8 to 10
- 1 cup cold salted butter
- 4 cups all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 2 teaspoons kosher salt
- ¼ teaspoon baking soda
- ¼ teaspoon ground white pepper (optional)
- 1¼ cups cold whole buttermilk
- 2 tablespoons salted butter, melted
- Butter and honey, to serve
- Preheat oven to 425°. Line a baking sheet with parchment paper. Place butter in freezer for 10 minutes.
- In a large bowl, whisk together flour, sugar, baking powder, salt, baking soda, and pepper, if using. Cut frozen butter into small cubes; add to flour mixture and toss to coat. Using your fingers, press butter into small flat pieces about the size of a nickel. Add buttermilk, and fold in using a spatula until a shaggy dough forms.
- On a lightly floured surface, turn out dough and pat into a 1-inch-thick square. (Dough will be crumbly.) Using a bench scraper, fold dough in half. Cut dough in half crosswise. Stack halves and pat down into a 1-inch square again. Repeat process 3 more times. Pat or roll dough to 1-inch thickness. Using a 3-inch round cutter dipped in flour, cut dough without twisting cutter, rerolling scraps once. Place biscuits 2 inches apart on prepared pan. Freeze for 15 minutes. Brush tops with melted butter.
- Bake until golden brown, about 18 minutes. Serve with butter and honey, if desired.