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Clean recipe · cooking.nytimes.com

Flaky Buttermilk Biscuits

To make theses biscuits into shortcakes, just split the biscuits, spoon on your favorite fruit (either sugared or plain), and dollop with whipped cream. Or just eat the biscuits for breakfast with butter. Classic and quick to bake; you can’t go wrong.

Original recipe: cooking.nytimes.com

Yield:
10 servings
Total:
30 min
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Ingredients

  1. 230 grams (about 2 cups) all-purpose flour
  2. 50 grams (about ½ cup) cake flour
  3. 15 grams (about 1 tablespoon) baking powder
  4. 8 grams (about 2 teaspoons) sugar
  5. 6 grams (about 1 ¼ teaspoon) fine sea salt
  6. 9 tablespoons unsalted butter, chilled and cubed
  7. 1 cup buttermilk, chilled

Instructions

  1. Heat the oven to 425 degrees. Line a rimmed baking sheet with parchment.
  2. In a bowl, whisk together flours, baking powder, sugar and salt. Using a pastry cutter or fork, quickly cut in 8 tablespoons butter until it forms pea-size crumbs and is uniformly mixed it (for flaky biscuits you want the butter to remain cold). Make a well in the center of the flour mixture and pour in buttermilk. Stir together until it just forms a moist, slightly tacky dough.
  3. Turn dough out onto a lightly floured surface. Knead 2 or 3 times, then pat out into a ¾-inch-thick round. Using a 2-inch round cutter, cut the biscuits. Twisting the cutter prevents proper rising; to prevent sticking, dip the cutter lightly in flour between biscuits. Do not re-roll the scraps, but pat them together and cut into rounds. Transfer biscuits to the baking sheet.
  4. Melt remaining 1 tablespoon butter. Brush butter lightly over the tops of biscuits. Bake until puffed and golden, about 15 to 20 minutes. Cool 5 minutes before serving.