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Buttermilk Biscuits
Tall, flaky, butter-brushed
retest scheduled Adapted from Serious Eats / Stella Parks — being retested to the rcpbx spec, one dinner at a time. how we test
Ingredients
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Instructions
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- Preheat oven to 425°F.
- Whisk flour, baking powder, baking soda, sugar, salt.
- Cut in cold butter until pea-sized pieces remain.
- Add buttermilk. Stir until just combined.
- Pat to 1-inch thick. Fold in half. Repeat twice.
- Pat to 1-inch thick. Cut with 2.5-inch cutter. Don't twist.
- Place on sheet, sides touching.
- Bake until golden, .
Notes
- Cold butter is essential.
- Don't twist cutter - seals edges.
- Biscuits touching rise higher.
Adapted from Serious Eats / Stella Parks