Sometimes when I’m flipping through magazines or scanning my email and social media feeds, I’ll see a recipe I want to recreate ASAP. Such was the case with these flaky buttermilk biscuits. As soon as I spotted this photo on Instagram, I was compelled to get in the kitchen and bake.ย So I did – and was delighted by the finished product.
Flaky buttermilk biscuits are light and lofty yet rich and decadent, and pair well with jam, honey or aย frittata with beet greens. While they’re best enjoyed warm from the oven, leftovers reheat easily in a toaster (split them in half if they’re too thick).
Recipe adapted from Martha Stewart.
- 3 cups all-purpose flour
- 1 tablespoon sugar
- 2¼ teaspoons baking powder
- ¾ teaspoon baking soda
- 1 teaspoon sea salt
- 10 tablespoons unsalted butter, cold, cut into small pieces
- 1 cup buttermilk (see notes)
- melted butter (for finish, optional)
- Preheat oven to 425 degrees and line a baking sheet with parchment paper.
- In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Add the butter and rub it into the flour mixture with your fingertips until it resembles coarse meal.
- Add the buttermilk and stir until just combined.
- Turn out dough onto a lightly floured work surface and roll out to a 1"-thick square. Cut the dough into 4 smaller squares. Stack the squares on top of one another and roll out to a 1"-thick square.
- Using a sharp knife or bench scraper, trim the border to create clean edges. Cut the dough into 9 smaller squares and transfer to the prepared baking sheet. Freeze biscuits for 10 minutes.
- Remove biscuits from the freezer and brush tops with melted butter, if using.
- Reduce oven temperature to 400 degrees and bake biscuits for 20-25 minutes or until golden brown. Serve warm or at room temperature.
cakespy says
Simply perfection. Cozy and beautiful all at once.
Alison says
Thanks so much!