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Meghan’s Buttermilk Biscuit

Filed Under:

baking, Food Joy, Recipes

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For years, Meghan has directed folks to her Southern Biscuit recipe on the Kitchn, but as time has passed, she’s adapted that recipe to better suit her own needs. Most notably, she no longer calls for frozen butter and likes to use just a bit more buttermilk. Now, this recipe is THE one she’s always making for herself and her family — and THE one that we think you should make too.

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Meghan's Buttermilk Biscuit Recipe | Didn't I Just Feed You

Meghan’s Buttermilk Biscuit


  • Author: Meghan Splawn

Description

For years, Meghan has directed folks to her Southern Biscuit recipe on the Kitchn, but as time has passed, she’s adapted that recipe to better suit her own needs. Most notably, she no longer call for frozen butter and likes to use just a bit more buttermilk. Now, this recipe is THE one she’s always making for herself and her family — and THE one that we think you should make too.


Ingredients

Scale

4 cups all-purpose flour, plus ¼ cup additional for coating the work surface
1 tablespoon baking powder 
1 teaspoon baking soda
1 teaspoon kosher salt 
2 sticks unsalted butter, cold from the fridge 
2 1/4 cups buttermilk, divided 


Instructions

  1. Heat the oven to 450 degrees F. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

  2. Grate the butter on the larger holes of a box grater. Add the butter to the flour mixture and use your fingers to coat all the butter with flour, then work the butter into the flour with your finger tips for about 2 minutes. You want some of the butter pieces smaller and a few larger pieces to remain. Make a well in the center of the mixture. 

  3. Pour in all but 1/4 cup of the buttermilk. Stir until the dough is shaggy, then add the remaining buttermilk and stir to combine.

  4. Turn the dough onto a well-floured work surface. Fold the dough over onto itself 6 to 8 times just until it all comes together. You’re creating layers and building up a bit of gluten; the dough should have some spring to it after this process. Pat dough into a rectangle, about 12 inches long and 4 inches wide. Use a 3-inch circle cutter to punch out the biscuits and move them to an unlined, ungreased baking sheet. Re-roll the dough and cut out the remaining biscuits. 

  5. Transfer the pan to the oven, and bake for 18 to 22 minutes, until golden.

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