Buttermilk Biscuits
Prep time
Cook time
Total time
My absolute favorite biscuit recipe from our favorite restaurant in Brooklyn
Serves: 20
  • 2½ cups pastry flour
  • 2½ teaspoons granulated sugar
  • 2 tablespoons plus 1 teaspoon fresh baking powder (baking powder looses its rising ability in a few months - if yours is more than 3 or 4 months old, buy a new container for extra fluffy biscuits)
  • 4½ teaspoons kosher salt
  • 1½ cups (3 sticks) plus 1 tablespoon unsalted butter, chilled and cubed
  • 6 cups all-purpose flour, plus more for rolling out your dough
  • 3¼ cups buttermilk, chilled
  • 1 large egg, lightly beaten
  • 2 tablespoons heavy cream
  1. Preheat your oven to 425 degrees F. Line your baking sheets with parchment paper and set aside.
  2. In your food processor, pulse together your pastry flour, granulated sugar, baking powder, and salt, then add in the cubed butter and pulse until coarse crumbs form. Transfer everything to a large mixing bowl and add in the all-purpose flour (I used my KitchenAid).
  3. Add the buttermilk to the flour mixture and mix until the dough comes together, but do not overmix. Turn the dough out onto a very well floured surface and knead with the heel of your hand for 5-8 minutes, until the dough is elastic and smooth. To knead it, simply fold the dough over onto itself, push it back with the heel of your hand, and continue this process. When ready, pat the dough out with your hands to about 1½ inches thick, then cut the biscuits out with a 3x2-inch round cutter (or a 2x2-inch cutter, as I did), and place them on your baking sheet.
  4. Whisk together your egg and cream, and brush the biscuits with it. Bake for 5 minutes, then reduce the heat to 400 degrees F and bake an additional 20-22 minutes, until set and just slightly golden. It is easy to accidentally burn the bottoms of the biscuits while the tops still look not quite ready, so be aware of that and check on them at 18 or 20 minutes before letting them cook further.
  5. Allow the biscuits to cool before storing them. They will keep well for 3 days in an airtight container at room temperature.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2012/05/29/buttermilk-biscuits/