Flaky, all butter, buttermilk biscuits are a rich and layered treat to use for all of your breakfast sandwiches.
2 cups (260 gm) all-purpose flour
2–1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
½ cup (113 gm) unsalted butter, very cold and diced into tablespoon sized pieces
1 cup (240 mL) buttermilk, very cold
1 tablespoon unsalted butter, melted
Preheat the oven to 450 degrees and line a pan with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt to combine. Using a pastry cutter or the back of two forks, cut the butter into the flour mixture until the mixture resembles a coarse meal with some pea-sized pieces of butter throughout. Pour in the buttermilk and mix only until barely combined. Do not overmix.
Dump the dough out onto a floured counter and gently pat out into a ¾ inch thick rectangle of dough. Fold the dough in half, rotate the dough 90 degrees, and repeat the folding. Rotate and fold a total of three times total and then pat the dough out until 1” thick. Using a generously floured 2-1/2” biscuit butter, cut out rounds of dough and place them on the prepared baking sheet. Gently collect the remaining dough and pat together so that you can cut out additional biscuits. Lightly brush biscuits with the melted butter and place in the preheated oven, baking for about 13-15 minutes or until the tops of the biscuits are golden brown.
Biscuits are best eaten fresh from the oven but can be made in advance and warmed in a toaster oven.
Be sure not to overwork your biscuit dough. This can cause your biscuits to be tough and chewy.
Folding the biscuit dough allows for layered biscuits. Using ice cold butter and buttermilk ensures that they will be flaky.