Brian Hart Hoffman's Buttermilk Biscuits

Prep Time:
10 min
Cook Time:
15 min
Total Time:
25 min
Yield:
12 biscuits

Ingredients

  • 3 ½ cups (438 grams) White Lily All-Purpose Flour
  • 2 tablespoons (24 grams) granulated sugar
  • 1 tablespoon (9 grams) kosher salt
  • 1 tablespoon (15 grams) baking powder
  • ½ teaspoon (2.5 grams) baking soda
  • 1 ¼ cups (284 grams) cold unsalted butter, cubed
  • 1 cup (240 grams) whole buttermilk, chilled
  • 1 large egg (50 grams), lightly beaten
  • Flaked sea salt, for sprinkling

Instructions

  1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
  2. Whisk together flour, sugar, kosher salt, baking powder, and baking soda in a large bowl. Using a pastry blender, cut in cold butter until mixture is crumbly. Stir in cold buttermilk until a shaggy dough forms.
  3. Turn out dough onto a lightly floured surface. Pat dough into a rectangle and cut into fourths. Stack each fourth on top of each other, and pat down into a rectangle again. Repeat procedure 3 more times. Pat or roll dough to 1-inch thickness. Using a 2 ½ inch round cutter dipped in flour, cut dough without twisting cutter, re-rolling scraps as necessary. Place biscuits 2 inches apart on prepared pan. Freeze until cold, about 10 minutes. Brush with egg wash, and sprinkle with salt.
  4. Bake until golden brown for about 15 minutes. Serve warm.

Nutrition

*Percent Daily Values are based on a 2,000 calorie diet.

Baking Tip

Self-rising flour is ideal for biscuit recipes because it ensures the correct amount of leavener is used, and that it's evenly distributed.

Baking Tip

Fill muffin cups 2/3 to 3/4 full for perfectly shaped muffins, or fill cups full for larger mushroom-shaped, bake-shop-style muffins.