The BEST Buttermilk Biscuits
These foolproof buttermilk biscuits are tender, flaky, and full of flavor—they're the perfect breakfast for those lazy weekends, and I love to serve them warm with jam and a pat of salted butter!
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Servings: 12 to 15 biscuits
Ingredients
- 2 ½ cups White Lily all-purpose flour, can substitute with 2 ½ cups regular all-purpose flour and 2 tablespoons cornstarch
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- 1 tablespoon granulated sugar (optional)
- 1 teaspoon kosher salt
- 10 tablespoons cold unsalted butter, cubed
- ¼ cup full-fat sour cream
- ¾ cup buttermilk
- Melted butter, for brushing.
Instructions
- Line a large baking sheet with parchment paper and set aside.
- To a liquid measuring cup, add the sour cream and buttermilk and whisk together until smooth. Set aside.
- Place the flour, cornstarch, baking powder, baking soda, sugar, and salt into the bowl of a food processor and pulse until combined. Add in the cubed cold butter and pulse until the butter is reduced to pea-sized crumbs—do not overmix, as we want some bits of unincorporated butter to form flaky layers in the dough.
- If you do not have a food processor, you can freeze and grate the butter before tossing with the dry ingredients.
- Transfer the dry ingredients to a large bowl and gradually drizzle over the buttermilk mixture, tossing everything together with a fork or rubber spatula until combined.
- Mix until the flour is hydrated and a shaggy dough forms, then turn it onto a clean work surface and pat into a square that's 1'' thick. If the dough seems too dry, you may add a bit more buttermilk.
- Using a bench scraper or knife, slice the dough into 4 even squares. Stack each piece on top of one another, sandwiching any dry bits of dough in between the layers, then press down to flatten.
- Repeat this process of lamination 1 more time. If at any point the butter becomes too warm, wrap the dough in plastic and refrigerate for 10 to 15 minutes before proceeding with the recipe.
- Roll the dough into a 1'' rectangle roughly measuring 6x8 inches.
- With a sharp knife or biscuit cutter, slice the dough into even squares and evenly space 2'' apart on the prepared baking sheet. Chill in the freezer for at least 10 minutes.
- While the biscuits chill, preheat the oven to 425℉.
- When ready to bake, brush the tops of the biscuits with melted butter (if desired), then bake for 13 to 15 minutes or until flaky and golden brown all over. Serve warm with more butter and toppings of choice.
Notes
Freezing instructions: Place the unbaked biscuits onto a lined sheet tray and freeze for 1 hour or until firm. Transfer the biscuits to a Ziploc bag and store in the freezer for up to three months. When ready to serve, there's no need to thaw—simply bake per recipe instructions and add a few extra minutes in the oven, if needed.