Buttery Buttermilk Biscuits

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For exquisitely flaky biscuits, F&W's Grace Parisi makes sure to do two things: Use lots of cold butter and chill the dough before baking it.More Breads and Biscuits

ByGrace Parisi
November 2007

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Recipe Summary

total:
40 mins
active:
15 mins
Yield:
Makes about 15 biscuits
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Ingredients

Directions

  • Preheat the oven to 425° and position a rack in the lower third of the oven. In a large shallow bowl, whisk the flour, baking powder, baking soda and fine salt. Add the chilled butter and use a pastry blender or 2 knives to cut the butter into the flour until it is the size of peas. Stir in the buttermilk just until the dough is moistened. Lightly dust a work surface with flour. Turn the dough out onto the surface and knead 2 or 3 times, just until it comes together. Pat the dough into a 1/2-inch-thick disk.

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  • Using a floured 2 1/4-inch round cookie cutter, stamp out biscuit rounds as closely together as possible. Gather the scraps and knead them together 2 or 3 times, then flatten the dough and stamp out more biscuit rounds. Pat the remaining scraps together and gently press them into a biscuit.

  • Transfer the biscuits to a large baking sheet and brush the tops with the melted butter. Lightly sprinkle the biscuits with a few grains of flaky salt and chill until firm, about 10 minutes.

  • Bake the biscuits for 20 minutes, or until golden. Let the biscuits cool slightly on the baking sheet before serving.

Make Ahead

The unbaked biscuits can be frozen: Freeze biscuits in a single layer and transfer to a resealable plastic bag for up to one month. Bake straight from the freezer, adding a few minutes to the cooking time.

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