Buttermilk Biscuits Recipe

Baking perfectly flaky biscuits from scratch is easier than you think—especially if you know two particular secrets.

One, rest the dough for two hours before baking, which really lets the flavors of buttermilk and white wheat develop. Two, don’t twist the cutter once you push it into the dough—just lift it straight back up. Sounds odd, yes, but twisting seals off the edges, and inhibits the biscuits from rising in the oven! 

Buttermilk Biscuits

Yield: 12 to 15 biscuits
Active Time: 15 minutes
Total Time: 3 hours and 30 minutes

Ingredients

2 1/2 cups white wheat sprouted flour
1/2 cup cold butter, cut into small cubes
1 cup plus 1 tablespoon buttermilk
1 teaspoon baking soda
1 teaspoon sea salt
1 large egg, beaten (optional)

Instructions

Combine flour and cold butter in a large bowl, and cut butter into flour until mixture resembles the texture of cornmeal. Work quickly, while butter is still cold. Then, stir in buttermilk until dough comes together. Cover bowl tightly with plastic wrap and let sit at room temperature for 2 to 4 hours.

Preheat oven to 450 degrees and line a baking sheet with parchment paper.

Turn dough out onto a clean work surface sprinkled with a small amount of flour. Knead baking soda and salt into dough until well combined, about 1 to 2 minutes. Roll out dough to 1 to 1 1/2 inches thick and use a 3-inch biscuit cutter to cut out biscuits. Place them on prepared baking sheet. If a shiny top is desired, brush beaten egg over tops. Bake 12 to 15 minutes until golden brown. Serve warm.

Photo credit: Paul Delmont