Tall, flaky buttermilk biscuits built with grated frozen butter and letter folds.
Makes: 8 biscuits | Total Time: ~35 minutes
Ingredients
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 1 Tbsp sugar
- 1/2 cup cold unsalted butter, 1 stick, frozen 15 minutes
- 1 cup cold buttermilk
- 2 Tbsp melted butter, for brushing
Instructions
- Heat oven to 425°F. Butter a 10-inch cast-iron skillet or line a sheet pan.
- Whisk flour, baking powder, baking soda, salt and sugar.
- Grate the frozen butter into the flour and toss to coat.
- Add buttermilk and stir just until shaggy.
- Pat to 3/4 inch, fold in thirds, pat out again. Repeat twice more.
- Pat to 1 inch and cut 2 1/2-inch rounds straight down, no twisting.
- Set biscuits touching in the skillet. Bake 15 to 18 minutes until golden. Brush with butter.
Tips
Keep it cold: warm butter means flat biscuits.
No twisting: it seals the edges and stops the rise.
Freezer: freeze cut, unbaked biscuits; bake from frozen with 3 to 4 extra minutes.
Inspired by Hero's Feast