This is your lucky day. Claire, an expert baker, is about to share with you the secrets to the flakiest buttermilk biscuit. Never has a pastry had so many layers.
Buttermilk Biscuits How-To
2½ teaspoons baking powder
2 teaspoons kosher salt
2 teaspoons sugar
¼ teaspoon baking soda
3½ cups all-purpose flour, plus more for surface
1 cup (2 sticks) chilled unsalted butter, cut into ½-inch pieces, plus more, melted, for brushing
1 cup chilled buttermilk
Start by combining 3 1/2 cups of all-purpose flour, 2 teaspoons of kosher salt, 2 1/2 teaspoons of baking powder, 1 tablespoon of sugar, and baking soda in a bowl.
Put the ingredients into a food processor then add the cubed butter. Using the pulse button, combine until the butter pieces become pea size.
Pour the mixture into a large bowl and stir in the buttermilk. Pour the mixture out onto a cold surface and pat it into a square shape.
Cut the square into 4 equal parts, stack them, then roll the entire piece out into a rectangle that is about 1 inch tall.
Cut the biscuits into squares. Put the unbaked biscuits into the freezer for 10 minutes.
Take them out of the freezer and brush with melted butter. You can sprinkle the tops with either sugar or salt and pepper.
Bake at 400° for 20 minutes until golden brown.
Drizzle on some honey and you’ll be in buttery biscuit heaven.