Can I use milk instead of buttermilk for biscuits?

Yes you can, but the fat ratio needs to be the same. Use whole milk or 2% milk and skip the skim. You can also make your own buttermilk.

Is butter better than shortening for biscuits?

Yes. Shortening will give you shorter, denser, less flaky biscuits. As the high heat melts the cold butter the water content of the butter evaporates and creates steam pockets which give you the rise and fluff.

Why is there no baking soda in biscuits?

Baking powder causes baked goods to rise while baking soda causes them to spread out more. You want your biscuits to rise to the sky.

What is the best type of flour for making biscuits?

Stick to all purpose flour. Some recipes will call for self-rising flour which means the leaveners are already included and it’ll throw off the entire recipe.

Flaky Homemade Buttermilk Biscuits

Ingredients

Scale

3 1/3 cup all-purpose flour
1 tablespoon white sugar (or honey, agave, etc.)
2 tablespoons baking powder
1 teaspoon sea salt
2 sticks unsalted butter, frozen
1 1/4 cups buttermilk
2 tablespoons buttermilk for brushing
(optional) Smoked salt for topping

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Instructions

Place the sticks of butter in the freezer for at least 20 minutes before starting.
Sift together the dry ingredients into a large mixing bowl.
Remove the sticks of butter from the freezer, and grate it immediately into the dry ingredients using the big holes on a box grater. Toss the butter in the flour mixture and use your fingertips to pinch the butter into the flour until you have a coarse meal.
Make a well, and pour in the cold buttermilk. Pinch the mixture together until you have a sticky, shaggy dough. Cover the bowl with plastic wrap and allow it to rest in the fridge for an hour.
Transfer the dough from the fridge to a lightly floured surface. Pat it down to about form a 10-inch square. Fold it in half, and then fold it in half again into a smaller square.
Lightly roll the dough into another 10-in square, and repeat the process of folding twice one more time.
Roll the dough into a 1-inch thickness square and cut out the biscuits using a 2 ½ – 3” round cutter. Do not twist the dough as you press down firmly. Gently gather the dough scraps and reform the dough, repeating the process.
Place the biscuits into a cast iron skillet or parchment-lined baking sheet with sides, making sure the biscuits are touching (otherwise they may topple without support). Set the skillet/pan in the fridge for at least 15 minutes before baking.
Preheat the oven to 450°F. Brush the tops with buttermilk and sprinkle with flakey salt (if using). Bake in the middle rack of your oven until they are golden and have risen, which takes about 12-15 minutes. Serve warm or at room temperature.

Notes

Press down once and firmly with your biscuit cutter. Do not twist it! Twisting the biscuit cutter will seal the edges and prevent the dough from fully rising.
Do not over-mix your dough! The tenderness of these biscuits comes from not allowing too much gluten to develop. The more flour is worked, the more glutens that form. This also compresses down on the dough giving you a dense texture.
Keep everything COLD at every stage. The reaction of super cold butter combined with high heat causes the steam pickets that give rise to these impressive southern buttermilk biscuits.

Author: Brad Prose
Prep Time: 90 minutes
Cook Time: 15 minutes
Category: Side Dish
Method: Baking
Cuisine: Side Dish