These overnight buttermilk biscuits feature flaky layers and can be made a night in advance!
Total Time:25 minutes
3 cups all-purpose flour
2 teaspoons sugar
2 teaspoons kosher salt
1 tablespoon baking powder
3/4 teaspoon baking soda
1 cup unsalted butter, cold and diced
1 ¼ cups buttermilk, cold
Extra butter for brushing, if desired
Preheat the oven to 425 degrees and line a baking pan with a sheet of parchment. Set aside.
In a large bowl, combine the flour, sugar, salt, powder, and soda. Use a pastry cutter or the backs of two forks to cut in the butter until evenly dispersed with pea-sized clumps throughout. Gently stir in the buttermilk until a shaggy dough forms, being careful to NOT OVERWORK. Sprinkle 2 tablespoons of flour out onto a clean work surface and dump the crumbly dough on to the flour. Gently and quickly work the dough together, kneading a few times, before patting out into a 1” rectangle. Use a 2” round biscuit cutter to trim out rounds of dough. Flour the cutter well and press down straight being careful not to twist the cutter at all. Re-flour and continue cutting out until all the dough has been used. You can gather leftover piece and gently form back together to trim out more circles. Place the biscuits about 1” apart on the baking sheet or dish. Brush with a bit of the melted butter and bake in the preheated oven for about 17 minutes or until the tops are golden and the biscuits have risen. Allow to cool slightly before enjoying and reheat in the toaster oven as needed.