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–+ servings
In this new, recurring series, I am digging into my decades-old recipe box and sharing three tried-and-true recipes, which after over a dozen years STILL haven't made it to the blog. I'm doing it a little differently than my usual posts – sort of like an old-fashioned recipe swap! 

Old Fashioned Buttermilk Biscuits

These classic biscuits are flaky, buttery, and soft with just the right amount of crispness. Ice-cold butter and briefly folding the dough are the keys to creating lots of flaky layers. The golden brown biscuits are delightful served alongside soups, stews, barbecued and fried chicken, and even make a great roll for an egg sandwich. Or drizzle with honey or jam and enjoy with breakfast or afternoon tea!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Yield 8 large (or about 16 small)

Ingredients
 

  • 2 cups (254g) all-purpose flour
  • 2 teaspoons (8g) granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon kosher salt
  • ½ cup (112g) cold butter, diced*
  • 1 cup (224g) buttermilk, well shaken**

Instructions

  1. Preheat the oven to 425℉.
  2. In a large bowl, mix together the dry ingredients.
  3. Cut the butter into the dry ingredients to make a coarse meal. You can do this with a pastry cutter, two knives, or by pulsing several times in a processor. Cut/pulse until coarse crumbs form.
  4. Pour in the buttermilk and stir with a fork until blended (do as little stirring as possible to avoid overworking).
  5. On a floured surface, gather the dough into a ball and knead it just until the dough holds together. Pat into a square and then fold the dough over on itself 5 or 6 times – this helps to create layers in the biscuits.
  6. Flatten the dough into an 8" circle and cut with a round glass or 3½" cookie cutter. You can reshape the scraps to make use of all the dough.
  7. Bake on an ungreased baking sheet for about 15 minutes or until lightly golden.

Notes

*Keep the butter pieces small and cold: Cut the butter into ½" cubes (or very thin slices) and keep it as cold as possible until you are ready to use it. I recommend placing the cubed butter in the freezer for 10-15 minutes before you begin.
**The buttermilk: Whole milk buttermilk will produce the best results. Don't have buttermilk? Add one tablespoon white vinegar or lemon juice to a liquid measure and add whole milk to the one cup line. Let sit for a few minutes until it starts to look slightly curdled.
Tip for better rise: Avoid twisting the biscuit cutter when pressing into the dough, as this will seal the edges of the biscuits, which in turn prevents them from fully rising.
Make ahead tip: You may fully prepare the biscuits a up to a day in advance, cover them tightly, and bake when ready to eat. No need to rest at room temperature before baking, as the steam created from the cold butter helps to create the flaky layers.
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