Buttermilk Biscuits

Flaky American buttermilk biscuits with crisp golden tops and tender layered centres.

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Cold butter and minimal handling create steam pockets that lift the dough into soft, distinct layers.

Ingredients

• 300 g plain flour
• 1 tbsp baking powder
• 0.5 tsp baking soda
• 1 tsp fine salt
• 115 g unsalted butter, very cold
• 240 ml cold buttermilk
• 2 tbsp melted butter for brushing

Step-by-step method

1. Heat the oven to 220°C conventional or 200°C fan and line a tray with baking paper.
2. Whisk flour, baking powder, baking soda and salt in a large bowl.
3. Grate or cut the cold butter into the flour and toss until the pieces are pea-sized; do not rub them completely smooth.
4. Pour in the cold buttermilk and fold just until a shaggy dough forms, adding a splash more only if dry flour remains.
5. Turn onto a floured surface, pat into a rectangle, fold in thirds, rotate and repeat the fold twice to build layers.
6. Pat to about 2.5 cm thick, cut straight down with a cutter and place the biscuits close together on the tray.
7. Bake for 14–18 minutes until tall and golden, then brush with melted butter and cool for 5 minutes.