Tender, flaky buttermilk biscuits with golden tops and a buttery finish. A buttermilk wash before baking and a butter brush after deliver soft layers every time. Serve them warm with jam, gravy, or alongside breakfast.
Servings
about 10 biscuits
Prep Time
15 minutes
Cook Time
13 minutes
Method
- Preheat oven to 425°F.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cut in the butter and shortening until the mixture resembles coarse crumbs.
- Stir in the buttermilk just until a dough forms.
- Turn out onto a floured surface, pat to about 3/4 inch thick, and cut into biscuits.
- Place biscuits on a baking sheet and brush the tops with buttermilk.
- Bake at 425°F for 13 minutes, until golden.
- Brush with butter after baking.
Tips & Notes
- Keep the butter and shortening cold and avoid overworking the dough for the flakiest layers.
- Brush the tops with buttermilk before baking for color, and butter right out of the oven for shine and flavor.
- Cut straight down without twisting the cutter so the biscuits rise tall and even.
