Flaky Layered Buttermilk Biscuits
Inspired by techniques from Serious Eats, NYT Cooking and America's Test Kitchen.
Cold butter is cut into a seasoned flour mixture, bound with buttermilk, folded twice like a letter for layers, cut and baked close together until tall and golden.
Always check the labels of the products you use.
Method
- 1
Heat the oven. Heat the oven to 220 °C (200 °C fan).
- 2
Cut in the butter. Pulse the flour, baking powder, bicarbonate, sugar and salt, add the cold butter and pulse 8-10 times until the largest pieces are pea-sized.
- 3
Bind. Add the buttermilk and fold with a spatula until just combined into a shaggy dough.
- 4
Fold. Pat into a 30 x 20 cm rectangle, fold in three like a letter, turn and repeat once. Pat 2.5 cm thick.
- 5
Cut and chill. Stamp out rounds without twisting, set them touching on the tray and re-cut the scraps once to make 12. Chill 10 minutes.
- 6
Bake. Brush with melted butter and bake 14-17 minutes until tall and deep golden. Serve warm.
Storage
Store airtight at room temperature for up to 2 days, or freeze for up to 1 month. Warm through before serving. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- food processor or large bowl
- rolling pin
- bench scraper or knife
- 6.5 cm round cutter
- baking tray lined with baking paper
- pastry brush
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 189 kcal |
| Protein | 3.4 g |
| Carbohydrate | 21.3 g |
| of which sugars | 2.1 g |
| of which free sugars | 1 g |
| Fat | 10.1 g |
| of which saturates | 6.3 g |
| Fibre | 0.7 g |
| Salt | 0.95 g |
Protein per 100 kcal
1.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
