Chef John's Buttermilk Biscuits Recipe

Recipe by: Chef John

"This deceptively simple recipe can come out a million different ways with some very minor variations on the ingredients and amounts. This one's my favorite - flaky, but not dry; chewy, but not tough; crisp in just the right spots."

Directions
Ingredients
Nutrition

Directions

Prep20 m
Cook15 m
Ready In35 m

1Preheat oven to 425 degrees F (220 degrees C).
2Line a baking sheet with a silicone baking mat or parchment paper.
3Whisk flour, baking powder, salt, and baking soda together in a large bowl.
4Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
5Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
6Turn dough onto a floured work surface, pat together into a rectangle.
7Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
8Roll dough on a floured surface to about 1/2 inch thick.
9Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
10Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
11Brush the tops of biscuits with 2 tablespoons buttermilk.
12Bake in the preheated oven until browned, about 15 minutes.