Buttery Layered Buttermilk Biscuits

Name: Buttery Layered Buttermilk Biscuits
Prep time: 20 min
Cook time: 20 min
Total time: PT-481161H49M40S
Yield: 12
Ingredients: 3 cups all-purpose flour; 2 tablespoons granulated sugar; 2 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 3/4 teaspoon salt; 3/4 cup cold unsalted buttter, cut into small cubes, plus 2 tablespoons melted to brush the biscuits, plus 2 tablespoons melted to brush the biscuits; 1 large egg, lightly beaten; 3/4 cup cold buttermilk

Recipe

Now, you know I love a biscuit! Now that I live in the south, I take my biscuits more seriously than ever. Buttery and tender, up for just about any pairing from coffee to chicken. I hold my biscuits to very high standards, they must be buttery and rise tall, the perfect balance of salty and sweet, with just a hint of crunch on top and a doughy tenderness inside.

Because I hold my biscuits to very high standards, I’m always looking for ways to enhance the magic. The answer: better butter and a fold or two.

Let’s go back to basics and make a better biscuit!

The fewer the ingredients in baked goods, the more important it is to use really quality ingredients.

We’re using European Style Super Premium Butter for these biscuits.

You guys, this butter is fantastic! European-style butter extra creamy and higher in fat than traditional butter. It’sextra creamy and more fat makes for extra flakey biscuits.

Sugar, baking powder, and baking soda into the flour with a quick stir.

Our butter moment!

We want it cut into small cubes and cold.

Cold butter broken down into the dry ingredients will help make the flakey in our flakey biscuits. Don’t go thinkin’ you can sneak around with warm butter. That just won’t do.

Butter is tossed into the flour with a spoon.

Now would be a great time to admire how golden and lovely the butter is… that’s what I did.

Fast hands!

I like to make biscuits with my fingers instead of a pastry cutter. It’s like playing with my food, but totally allowed.

I press the cold butter into the flour mixture, creating small flecks of butter throughout.

Butter bits, large and small. Add the beaten egg and buttermilk. We add egg for structure and buttermilk for tenderness.

Quick stir. One two three. Not too many. The biscuit dough will come together feeling rather shaggy. Moist but shaggy. And you’ll see lots of butter bits studding the batter. That’s exactly right!

Flour for the counter. We don’t want stuck biscuits. Once the dough is on the counter, we’re going for more of a gather than a knead. We don’t want to work the dough too much, just bring it together.

We gently roll the dough to a 1-inch thick oval.

This dough doesn’t require much push. It’s malleable and easily suggested into shape.

For extra flakeyness, we fold. The bottom half of dough goes up toward the center.

And the top half of dough gets folded over the first fold.

Once folded, we roll out the dough again.

And give the dough another fold treatment!

The dough folding will add to the flakey layers in each biscuit because we’re literally adding layers to our dough.

We’ll roll the dough in a 1-inch thickness after the folding and use a round biscuit cutter to cut our biscuits.

This is my happy place. There’s butter everywhere!

Before going in the oven, we give the biscuits a bit more of the butter treatment but brushing the tops with melted butter. Why not?

Baked for 20 minutes, these biscuits will rise mile-high and be super layered and flakey! They pull apart beautifully.

Best served warm from the oven with extra butter and sweet jam.

Back to basics with beautifully delicious butter and flakey layered biscuits.