Sky High Buttermilk Biscuits
Updated: May 12, 2020
These tall, fluffy buttermilk biscuits are the things dreams are made of. My favorite part of making biscuits is breaking them in half after they come out of the oven, that explosion of warm steam, yum! I love butter and jam but my husband believes all biscuits are just a vessel for sausage gravy. Whatever you top these biscuits with, I promise, you won't regret making them!
2 1/4 cups all purpose flour
1 1/2 TBSP baking powder
3/4 tsp salt
3/4 cup unsalted butter, cold and cut into small cubes
3/4 cup + 1/4 cup buttermilk, divided
1 TBSP sugar
1. Preheat oven to 425 degrees.
2. In a large bowl, mix flour, baking powder and salt together.
3. With a pastry cutter or fork, work the butter into the flour mixture until the mixture is crumbly (and resembles coarse crumbs).
4. Whisk sugar into the 3/4 cup of buttermilk. (We do this to dissolve the granules.) Drizzle half of the buttermilk into the flour mixture, and gently mix until the liquid is absorbed. Drizzle the rest of the 3/4 cup buttermilk into the mixture, and mix until combined.
5. Turn the dough out onto a lightly floured surface and knead the dough 3-4 times, or until the dough has just come together. (If the dough is really sticky, add in a little more flour, 1 Tbsp at a time.)
6. Flatten into a small rectangle. The dough needs to be about 1" thick.
7. Fold the left side of the dough over to the center, then fold the right side of the dough on top, you are creating all those flaky layers. Continue rotating and folding the dough over on itself, 1-2 more times.
8. Gently flatten dough into a rectangle, about 1” in thickness**.
9. Using a 2” circular biscuit cutter (or a cookie cutter similar in size), gently cut out biscuits (you will probably get about 3-4 on the first time). Push straight in and pull straight out, do NOT twist!
10. Gently re-work the dough scraps into a rectangle, and repeat cutting out biscuits until you have used most/all of the dough.
11. Grease a large baking sheet and space biscuits evenly. They need plenty of room to rise!
12. Brush the tops of the biscuits with the remaining 1/4 cup of buttermilk.
13. Bake for 12-15 minutes, until biscuits have risen and are golden brown on top.