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Buttermilk Biscuits

Recipe by Chef Nico Rossi

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Golden buttermilk biscuits with tender layers, made with grated frozen butter and three simple folds. Serve warm with butter and berry compote.

  • Total Time31 minutes
  • Yield8 biscuits 1x

Ingredients

Scale
  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1 tbsp baking powder
  • 1 1/2 tsp sugar
  • 1 tsp kosher salt
  • 1/2 tsp baking soda
  • 3/4 cup butter (1 1/2 sticks), frozen
  • 1 cup cold buttermilk
  • 1 tbsp melted butter, for brushing

Instructions

  1. Heat the oven to 425°F. Whisk the flour, baking powder, sugar, salt, and baking soda in a large bowl.
  2. Use the large holes of a box grater to grate frozen butter directly into the flour. Toss to coat and keep everything cold.
  3. Pour in the cold buttermilk and stir just until a shaggy dough forms.
  4. Turn the dough onto a floured surface. Pat into a rectangle and fold in thirds like a letter. Repeat twice, for three folds total.
  5. Pat to 1 inch thick. Cut with a 2 1/2-inch cutter, pressing straight down without twisting.
  6. Place on a parchment-lined sheet pan and bake 14–16 minutes until golden and cooked through in the center. Brush with melted butter immediately after baking.

Notes

Freeze cut, unbaked biscuits on a sheet pan, then transfer to a freezer bag. Bake from frozen, adding about four minutes and checking that the centers are cooked. Baked biscuits are best within two hours; store leftovers covered and use within two days. Contains wheat and dairy. Keep buttermilk and raw dough cold. Take care when grating frozen butter and do not taste raw dough.

  • Prep Time: 15 minutes
  • Cook Time: 16 minutes
  • Category: Breakfast

Find it online: https://land2shore.com/sunday-morning-biscuits-warm-berry-compote-honey-cinnamon-butter/