Appetizers & Sides,  Breakfast,  Food

Buttermilk Biscuits

The biscuit is the perfect pair for breakfasts, snacks and dinners. Top if with gravy, butter, jelly or even use it with chicken and dumplings.


  • 1/2 cup buttermilk
  • 1/2 cup sour cream
  • 10 ounces (2 cups) all-purpose flour, plus additional for dusting
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons kosher salt
  • 8 tablespoons (1 stick) cold unsalted butter, cut into 1/4-inch pats
  • 2 tablespoons melted unsalted butter for brushing


  1. Adjust an oven rack to the middle position and preheat the oven to 425°F.
  2. Whisk together the buttermilk and sour cream in a small bowl.
  3. In a food processor, combine dry ingredients and pulse 2-3 times. Add cold butter and pulse until the mixture resembles coarse meal. Transfer to a large bowl.
  4. Add the buttermilk mixture to the flour mixture and fold until just combined.
  5. Transfer the dough to a floured work surface and knead until it just comes together, adding extra flour as necessary.
  6. Roll the dough into a 12-inch square. Using a bench scraper, fold the right third of the dough over the center, then fold the left third over so you end up with a 12-by-4-inch rectangle. Fold the top third down over the center, then fold the bottom third up so the whole thing is reduced to a 4-inch square. Press the square down and roll it out again into a 12-inch square. Repeat the folding process once more. If you are adding extra flavors (cheese etc.) do so now.
  7. Roll the dough again into a 12-inch square. Cut six 4-inch rounds with a floured biscuit cutter. Transfer the rounds to a parchment-lined baking sheet, spacing them about 1 inch apart. Using scraps cut out 2 more 4-inch rounds, and transfer to the baking sheet.
  8. Brush the tops of the biscuits with the melted butter and bake until golden brown and well risen, about 15 minutes, rotating the pan halfway through. Allow to cool for 5 minutes and serve.

Source: Serious Eats – Kenji

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