My Best Buttermilk Biscuits Recipe

How to make it

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• Heat the oven to 500°F and line a rimmed baking sheet with parchment.
• Whisk flours, baking powder, baking soda, salt and sugar in a large mixing bowl.
• Add the butter cubes and, using your fingers, break them up into the flour until the mixture is filled with pea-sized bits (you should have definite “butter” pieces). Don’t work the butter too hard, it will melt the butter.
• Add the buttermilk and stir until all or most of the flour is absorbed by the buttermilk and the dough forms a coarse, slightly sticky lump.
• Turn out the dough on a well-floured surface.
• With floured hands, press the dough into a ½”-thick rectangle.
• Starting from the shorter ends, letter-fold the dough. Rotate 90°.
• Press out again into a ½”-thick rectangle and repeat the letter-folding (again from the “new” short ends).
• Turn dough 90°, press out and fold one more time. You will have folded a total of three times.
• Press out into a ¾”-thick rectangle.
• Use a sharp knife to cut the rectangle into 10 even pieces. Do not “saw” the dough. If using a glass or biscuit cutter, don’t twist down – it seals all the edges.
• If you are using a cutter, you’ll be able to re-press the scraps about two more times with similar flakiness.
• Place biscuits on the sheet, brush with buttermilk and place in the oven.
• Immediately drop the temperature to 450°F and bake 8 minutes.
• Rotate the pan 180° and bake a further 6 minutes.
• Immediately place biscuits on a wire rack to cool.