Buttermilk Sugar Biscuits

Updated Oct 12, 2023

Recipe Overview

• Total Time: 1 hour (includes 10-minute butter freezing time)

• Prep Time: 5 minutes (excluding butter freezing)

• Cook Time: 55 minutes

Ingredients

• 1 cup (227g) cold unsalted butter

• 3⅓ cups (425g) all-purpose flour, plus extra for rolling

• ½ cup (100g) granulated sugar

• 1 tablespoon baking powder

• 2½ teaspoons kosher salt (e.g., Diamond Crystal) or 1¾ teaspoons fine sea salt

• 1¼ cups (300g) cold buttermilk

• Melted butter and flaky sea salt (optional, for finishing)

Preparation (Step-by-Step)

Step 1: Prep Oven and Baking Sheet

Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper or foil to prevent sticking and ensure easy cleanup.

Step 2: Prepare Cold Butter and Dry Mix

• Grating & Freezing Butter: Coarsely grate the cold unsalted butter using a box grater onto a plate. Transfer the grated butter to the freezer and chill for at least 10 minutes to keep it solid during mixing (this preserves flaky layers).

• Dry Ingredient Mix: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until thoroughly combined. Add the frozen grated butter to the dry ingredients and toss with a spoon until every piece of butter is lightly coated with flour. This coats the butter, preventing premature melting.

Step 3: Incorporate Buttermilk

Add half the cold buttermilk to the mixture and gently toss with a spoon until fully incorporated. Add the remaining buttermilk and continue tossing just until the dry ingredients are lightly hydrated. The dough will be crumbly but hold together slightly when squeezed—do not overmix (overmixing develops gluten, leading to dense biscuits).

Step 4: Roll-and-Fold for Flaky Layers

Transfer the crumbly dough to a lightly floured work surface. Using your hands, press the dough into a rough shape, then roll it into a 1-inch-thick rectangle with a floured rolling pin (or a clean wine bottle).

Folding Technique:

• Fold the dough in half (top half over bottom half) using a bench scraper to lift and align. This step may be messy initially, but persevere.

• Repeat the "roll-and-fold" motion 5 times: roll to 1 inch, fold, rotate 90° to square, and repeat. This develops layered structure for flakiness. Flour the surface and dough as needed to prevent sticking.

Step 5: Final Roll and Shape

After 5 folds, perform one final fold (top over bottom), then roll the dough to 1½ inches thick, forming a 6-inch square. Use a bench scraper to straighten the edges for even cutting.

Step 6: Cut and Bake

Using a sharp knife or bench scraper, cut the dough into a 3×3 grid (9 squares). Transfer to the prepared baking sheet, spacing evenly. Optional: Place biscuits upside down for taller, more uniform rise.

Bake for 25–35 minutes, rotating the pan halfway through to ensure even browning. The biscuits are ready when risen, golden brown on top, and slightly pale at the edges. A few tilted biscuits or butter pooling are normal.

Step 7: Finish (Optional)

After baking, brush tops with melted butter (for extra tenderness) and sprinkle with flaky sea salt (for depth).

Community Insights & Expert Tips

• Butter Grating: Grating butter ensures flakiness but requires caution (avoid thumb injury!).

• Folding Mastery: Fold like a business letter: bottom up, top down, roll, rotate 90°, and repeat. A bench scraper helps straighten edges.

• Cutting Method: Use a sharp knife (not a bench scraper) to cut biscuits—scrapers can pinch dough, hindering even rising.

• Butter Weight: For precision, King Arthur Flour specifies 120g per cup of AP flour, so 3.33 cups ≈ 400g (minor variance due to humidity is normal).

• Rising Tips: Smaller 3×3 grid cuts promote uniform rise; "upside down" placement creates taller biscuits.

Note: Experiment with sugar variations (e.g., brown sugar) or add spices like cinnamon for unique twists—baking is meant to be joyful!