Buttermilk Biscuit Recipe

Preheat the oven to 425°F (220°C). Position a rack in the center. Line a baking sheet with parchment paper or lightly grease it.

Cut the cold butter into roughly 1/2-inch cubes and return to refrigerator while you measure other ingredients. Chill a metal or glass bowl and the flour briefly if your kitchen is warm — cold butter keeps biscuits flaky.

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar until evenly distributed.

Add the cold cubed butter to the dry ingredients. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (about 6–10 quick pulses if using a food processor). Do not overwork — visible butter bits create flaky layers.

Make a well in the center of the flour-butter mixture and pour in 3/4 cup cold buttermilk. Using a rubber spatula or a wooden spoon, gently fold the mixture until it just comes together. The dough will be shaggy and slightly sticky; do not overmix.

If the dough seems too dry, add 1 tablespoon more buttermilk at a time (up to 2 tbs) until it holds together. If it is too wet, fold in up to 1 tablespoon flour.

Turn the dough out onto a lightly floured surface. Gently pat it into a rough rectangle about 1-inch thick. Fold the dough in thirds like a letter (fold one short side to center, fold the other over it). Rotate 90 degrees, pat again to 1-inch thickness and fold once more. Repeat 2–3 folds total to build layers. Handle as little as possible.

Pat the folded dough to a final thickness of 1-inch. Using a 2.5-inch round biscuit cutter (or a floured glass), press straight down without twisting to cut rounds. Re-shape scraps gently and repeat to cut remaining biscuits; avoid overworking.

Arrange biscuits on the prepared baking sheet so they touch slightly for taller sides, or spaced apart for crisper edges. Brush the tops lightly with heavy cream or whole milk for color.

Sprinkle optional flaky sea salt on top. Bake in the preheated oven for 12–15 minutes, until the tops are deep golden brown and an inserted tester comes out clean.

For extra-flaky layers, rotate the pan halfway through baking for even browning.

Remove biscuits from oven and immediately brush the tops with a little additional melted butter if desired. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Serve warm with butter, honey, jam, or biscuits and gravy.