Ultimate Buttermilk Biscuits

Found in SL April 2026 issue

 

3 1/2 cups soft wheat ap flour

2 tbsp sugar

1 tbsp baking powder

2 1/2 tsp salt

1/2 tsp baking soda

1 1/4 cups cold unsalted butter, cubed

1 cup cold buttermilk

1 large egg, beaten

 

Preheat oven to 450°. Line a large rimmed baking sheet with parchment paper.

Stir together flour, sugar, baking powder, salt, and baking soda in a large bowl. Using your fingers, quickly toss and pinch butter into flour mixture until crumbly. Freeze 10 minutes to firm up butter.

 

Stir in buttermilk until a shaggy dough forms. Turn out dough onto a lightly floured work surface. Pat dough into a rectangle and cut into thirds. Stack the thirds on top of each other, and pat into a rectangle again. Repeat cutting and stacking procedure twice.

 

Roll dough into a 7x11" rectangle about 3/4" thick. Trim off edges to form a 6x10" rectangle and cut into 12 rectangles. Arrange about 1: apart on prepared baking sheet. Reroll scraps once, if desired. Freeze until cold, about 10 minutes. Brush with egg.

 

Bake until golden brown, about 13 minutes. Let cool 5 minutes on baking sheet before serving.