These all butter biscuits are so tender and flaky and are filled with
that irresistible butter flavor! The recipe only calls for 6 simple
ingredients and comes together very quickly. You can have fresh hot
butter biscuits on the table in just about 30 minutes!YIELD: 8 BISCUITS
prep time : 15 MINUTES
cook time : 15 MINUTES
total time : 30 MINUTES
240 grams (2 cups) all-purpose flour, plus more for dusting the work surface
10 grams (1 tablespoon) baking powder
¼ teaspoon baking soda
1 ¼ teaspoon kosher salt
85 grams (6 tablespoons) unsalted butter, cold
240 grams (1 cup, 240 milliliters) buttermilk, cold, *see note for substitution
TO MAKE THE BISCUITS:
1.Position an oven rack to the center position and preheat to 450°F/230°C.
Spray a cast iron pan (or cake pan) with non-stick spray or line a sheet pan with parchment
paper or a silicone baking mat.
Measure out all ingredients. Dice the butter into small cubes. Keep the butter and buttermilk in
the refrigerator until ready to use.
TO MAKE THE BISCUITS
1.In a large mixing bowl, whisk together the flour (240 grams, 2 cups), baking powder (1
tablespoon), baking soda (¼ teaspoon), and salt (1 ¼ teaspoon).
2.Add the cold diced butter (85 grams, 6 tablespoons) to the mixing bowl and cut it into the flour
mixture. To do this, press down on the fat with the wires of the pastry blender or the tines of afork as you move it around the bowl. Continue cutting the fat into the flour until most of the
pieces of fat are about the size of peas with some pieces being about the size of a walnut half.
Add the cold buttermilk (240 grams, 1 cup) into the bowl and stir with a spoon or a silicone
spatula just until combined. This should only take a few turns. The dough will be pretty wet and
3.Turn the dough out onto a lightly floured counter. Dust flour over the top of the dough. With
floured hands bring the dough together into one mass.
4.Pat the dough out (do not roll with a rolling pin) until it is about 1-inch (2.5 cm) thick. Using a
bench knife (or a metal spatula can be helpful if you do not have a bench knife), fold the dough
in half and then turn it 90 degrees. Pat out and fold again for a total of 6 times. This process is
creating layers that will create flaky biscuits.
5. Press the dough out to about 1-inch (2.5 cm) thick and use a round cutter that is about 2.5-
inches (6 cm) in diameter to cut out your biscuits. When cutting out, dip your cutter in flour,
press straight down, and pull it back up without twisting it. Twisting can seal the edge of your
biscuit, not allowing it to rise fully. Gently pat the scraps together to cut out the rest of your
biscuits. Alternatively, you can pat the dough into a rectangle and use a sharp knife to divide
the dough into 8 rectangular-shaped biscuits.
6. Place the biscuits in the prepared cast iron pan or baking sheet with the edges touching so they
will rise up against each other.
7. As an optional step, place the pan in the freezer for 10 minutes before baking. This will ensure
that your biscuits will not spread too much and will allow your oven to fully pre-heat.
8. Bake at 450°F/230°C for 13-15 minutes until golden brown. Do not open the oven door for at
least the first half of baking time. You want the steam to stay trapped in the oven to help with
9. Optional: Brush biscuits with melted butter and sprinkle with flaky saltNOTES
*A note on buttermilk substitute: Buttermilk is acidic which adds a slightly tangy taste to these biscuits and also tenderizes and
activates the baking soda, helping the biscuits to rise. If you do not have buttermilk on hand you can make a substitute using one of the
Sour Cream or Plain Yogurt: Combine ¾ cup sour cream or plain yogurt with ¼ cup water and
use in place of the buttermilk. This is the best option for buttermilk substitute.