The Best Buttermilk Biscuits

I grew up on lots of biscuits and gravy. It was my favorite thing to order at restaurants, and I thought it was the best thing in the entire world. This recipe has been a long time coming, but I have finally achieved a biscuit that is up to my standards. It is just flaky enough, it is super tender, and has just a little tang from the buttermilk. I like ripping mine apart and slather them with fresh blueberry jam, but serve them however you would like. If you are going to make a recipe of mine, just know that this one is my favorite.

Prep Time: 5 minutes | Cook Time: 25 minutes (plus 30 minutes of chilling time)

Yields: 4

Ingredients:

• 2 cups all-purpose flour

• 1 tsp kosher salt

• 1 tbsp baking powder

• 6 tbsp unsalted cold butter, cut into 1/4” pads

• 3/4 cup cold low-fat buttermilk

• 1 egg + 1 tbsp water

• butter and wild blueberry jam for serving

Method:

1. Whisk together the flour, baking powder, and kosher salt in a large bowl.

2. Cut the cold butter into the flour mixture with your hands (just rubbing the butter into the flour with your fingers) until the dough resembles a coarse meal-like texture.

3. Make a well in the center of the bowl and pour the cold buttermilk in. Using your hands, mix the ingredients until you reach a shaggy dough. Transfer to a clean surface and pat it into a rectangle as best you can. If there seems to be a lot of loose flour, just pack it in as best you can—once the dough chills, it will stick together better. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

4. Preheat your oven to 400°F. Line a small baking sheet with parchment paper.

5. On a clean, lightly floured surface, pat the dough into a rectangle about 1/2” thick. Cut the dough in half, and press one half onto the other until it is combined. Do this four times. This is what creates the buttery layers. Pat the dough into an even square about one inch thick.

6. Cut the dough into 4 even pieces and place them on the prepared baking sheet, leaving a little room between each one.

7. Beat the egg and water together to create an egg wash and brush it over the tops of the biscuits.

8. Bake for 25 minutes or until the biscuits are golden brown. Let cool for 10 minutes before serving with butter and wild blueberry jam. Enjoy!