Perfect Buttermilk Biscuits

Name: Perfect Buttermilk Biscuits
Prep time: 20 min
Total time: 1 h
Yield: 6
Ingredients: 3 1/4 c. all-purpose flour, plus more for surface; 1 tbsp. granulated sugar; 2 tsp. baking powder; 1 1/2 tsp. kosher salt; 1/4 tsp. baking soda; 1 c. (2 sticks) unsalted butter, plus more for brushing; 3/4 c. buttermilk; 1/4 c. sour cream

By Lena AbrahamPublished: Mar 25, 2019

Approved by the Delish Test Kitchen

4.7

3 Ratings

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Yields:

Prep Time:

20 mins

Total Time:

1 hr

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These biscuits are about as buttery as they can get. We love them on their own, but slather them with homemade sausage gravy and they're downright heavenly.

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Ingredients

Directions

1. Step 1Preheat oven to 425° and line a large baking sheet with parchment paper.
2. Step 2In a large bowl, or in the bowl of a food processor, combine flour, sugar, baking powder, salt, and baking soda. Pulse or whisk until just combined.
3. Step 3Working quickly, cut one stick of butter in half lengthwise, then turn so the uncut side is facing up and cut in half lengthwise again. Cut crosswise into small cubes. Repeat with second stick of butter.
4. Step 4If using a food processor: Add butter and pulse until the largest pieces are pea-size. If using hands: Working quickly, smash pieces of butter with fingertips until the largest pieces are pea-size.
5. Step 5In a small bowl or measuring cup, whisk together buttermilk and sour cream until smooth. Empty flour mixture into a large bowl, then add buttermilk mixture. Using a rubber spatula, fold buttermilk mixture into flour mixture until just combined. (Dough will look a bit shaggy and dry at this point.)
6. Step 6Turn out dough onto a clean, lightly floured surface. Form into a rough square, then roll out into a 12" square. Using a bench scraper if needed, fold the right 1/3 of the dough over the center. Next, fold the left 1/3 of the dough over the center. Fold the top 1/3 of the dough over the center, followed by the bottom 1/3. You should now have roughly a 4" square. Roll out into a 12" square one more time and repeat the folding process. When you're back to a 4" square, roll out into a 9"-x-6" rectangle about 1" thick. Trim off the folded edges and cut your biscuits into 6 squares. (Or use a biscuit cutter if you prefer!) Place on prepared baking sheet and freeze for 20 minutes.
7. Step 7Five minutes before baking, place another large baking sheet in the oven to preheat. When biscuits are chilled, transfer to preheated baking sheet and brush with melted butter. Return to oven and bake until golden, 18 to 20 minutes. Brush with more butter and serve hot.