These biscuits are the perfect balance of buttery, sweet, and savory, resulting in a golden, fluffy addition to any meal. The true mark of perfect biscuits is the many layers, which involves multiple rounds of rolling and folding. When you taste these biscuits, you’ll agree they’re worth the effort.
| Level: | Intermediate |
| Total: | 45 min |
| Active: | 20 min |
| Yield: | 12 servings |
Ingredients
- 3 1/4 cups all-purpose flour, plus additional for dusting
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 1 tablespoon kosher salt
- 2 sticks unsalted butter, 8 ounces, chilled if using a standing mixer; frozen if using a food processor
- 1 1/2 cups buttermilk
- Melted unsalted butter, for brushing on the biscuits
- Flaky sea salt, for sprinkling, preferred brand Maldon
Instructions
- Chill all the ingredients (except for the buttermilk) and all the equipment in the freezer, including the blade and bowl of the food processor. Combine the flour, baking powder, baking soda, kosher salt, and butter in the bowl of the food processor. Pulse the mixture until it is the texture of fine meal.
- Transfer the flour mixture to a large mixing bowl. Make a well in the center, pour the buttermilk into the well, and mix by hand until the dough comes together.
- Turn the dough onto a clean work surface, dust with flour, and roll it into a ½-inch thick rectangle, applying even pressure and squaring off the edges. Laminate the dough by folding it into thirds, like a letter, and dust with flour; then roll the dough into a ½-inch thick rectangle again. Repeat this procedure a total of seven times, dusting with flour as necessary.
- Use the dough scraper to cut the dough into 2×2-inch squares; discard the excess dough. Place the cut biscuits on a baking sheet close together, with about ¼-inch or less between them, so they’ll touch gently when they bake. Chill the cut biscuits for an hour.
- Preheat the oven to 425 degrees F. Brush the tops of the biscuits with melted butter and sprinkle them with the sea salt. Bake the biscuits until they are golden brown, about 20 minutes. Remove them from the oven and serve warm.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 279 |
| Total Fat | 17 g |
| Saturated Fat | 10 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 5 g |
| Cholesterol | 44 mg |
| Sodium | 230 mg |
Reviews
Always tasty, excellent recipe to build off of
These are delicious
Include the weights in metric like the Panna recipe!
On point! Been working on a biscuit recipe for many, many years. This is a great recipe; however, needed 6 minutes longer to get that color that you need. Made this recipe twice, back to back nights. Trimming is important. You need to eliminate the rolled/folded part of the dough in order to rise evenly in the oven while baking. We loved it! This will be the one for us for years! Thank you… Ms. Silverton for sharing!
Just made these and they’re not too much work. My problem was, that when I took out my baking soda it had expired, so they didn’t get as high as they could’ve. They are super soft and pillowy. I definitely will make them again.
It was a lot of work for what my end result was. The very bottom layer of all the biscuits remained uncooked. Also the biscuits squished out of their square shape. I did refrigerate the cut biscuits for an hour and my oven is working fine and I cooked the biscuits three minutes longer then the instructions. What am I doing wrong? I’d love to try again but I need some help.
Excellent biscuit recipe whether you want to laminate dough or not.
Worth the effort, not a lot of experience laminating so will take a couple of tries to perfect but absolutely delicious biscuits.
Very flaky and yet soft! A real kid pleaser with preserves!