I have to start by saying that I really didn’t plan on posting this recipe, as you can probably tell from the pictures 🙂 I came across BA’s best buttermilk biscuit recipe from a video Bon Appetit posted on Facebook about a month ago. I’ve make various biscuit recipes in the past (most of which I’m pretty happy with), but the biscuits in this video looked so flaky, fluffy and delicious that I knew I would have to try it. Since breakfast options for Miles and I were pretty limited, I decided to try them over the weekend.
This was a pretty awesome recipe. I love that you cut the dough into squares before rolling and shaping. It helps to create more layers of buttery goodness. I did make the mistake of not reading the recipe thoroughly and cut the biscuits into eight squares instead of twelve. When I tried to go back to correct this, I ended up with a few square biscuits and a few rectangle ones. I didn’t mind because they were delicious! The bottom of the biscuits were a little crunchy, but they were crunchy with beautiful butter flavor. The biscuits themselves were light and fluffy just as I hoped and even though they didn’t keep their shape perfectly, I still saw layers!
Theses biscuits screamed for Alaga syrup (a dark cane syrup my southern grandmothers used when I was growing up), but I didn’t have any, so I ate it with a little blueberry preserves. With bacon on the side of course. I have to say that this recipe from Bon Appetit was indeed the best and I’ve already added it to my recipe binder for next time.
Best Buttermilk Biscuit
- 2½ teaspoons baking powder
- 2 teaspoons kosher salt
- 2 teaspoons sugar
- ¼ teaspoon baking soda
- 3½ cups all-purpose flour , plus more for surface
- 1 cup (2 sticks) chilled unsalted butter, cut into ½-inch pieces, plus more, melted, for brushing
- 1 cup chilled buttermilk
Preheat oven to 425°. Pulse baking powder, salt, sugar, baking soda, and 3½ cups flour in a food processor to combine. Add chilled butter and pulse until largest pieces of butter are the size of a pea. Transfer to a large bowl and gradually drizzle buttermilk over top, tossing with a fork as you go to incorporate. Knead mixture a few times in bowl until a shaggy dough forms (mixture will look a little dry), then turn out onto a clean surface and pat into a 1"-thick square.
Using a knife or bench scraper, cut dough into 4 pieces. Stack pieces on top of one another, sandwiching any loose dry bits of dough between layers, and press down to flatten. Lift up dough with bench scraper and dust surface with flour. Roll dough into a 1"-thick rectangle and trim a thin border around sides of dough to create clean edges. Cut into a 4x3 grid to make 12 biscuits (don’t reroll scraps). Transfer to a parchment-lined baking sheet, spacing 2" apart; freeze 10 minutes.
Brush tops of biscuits with melted butter and place in oven. Reduce oven temperature to 400° and bake biscuits until deep golden brown on bottom and golden on top, 20–25 minutes.
Do Ahead: Biscuits (unbaked) can be made 1 month ahead. Freeze, uncovered, on baking sheet until solid, then transfer to a resealable plastic bag. Do not thaw before baking, but add a few minutes to baking time.