chef john’s buttermilk biscuits recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best chef john’s buttermilk biscuits recipe

I’m so excited to share with you one of my family’s favorite recipes: Chef John’s Buttermilk Biscuits. I first discovered this recipe on YouTube, and it quickly became a staple in our household. The combination of the tangy buttermilk and the flaky, buttery biscuits is absolute perfection.

My kids love helping me mix and knead the dough, and they can’t get enough of the warm, fresh biscuits straight from the oven. As a busy mom, I appreciate how easy this recipe is to make – just a few simple ingredients and a bit of patience are all you need. The result is a delicious, comforting treat that’s perfect for any occasion, from breakfast to dinner to snacks in between.

Plus, who can resist the allure of a warm biscuit slathered with butter or jelly? My family devours these biscuits in no time – I often find myself having to bake multiple batches just to keep up with their demands! I’ve tried various biscuit recipes over the years, but this one remains my go-to for its simplicity and flavor.

The buttermilk adds a nice tanginess that balances out the richness of the butter, creating a beautiful harmony of flavors. It’s amazing how something so simple can be so incredibly satisfying. Whether you’re serving these biscuits as a side dish or using them as a base for sandwiches or toast, they’re sure to be a hit with your family and friends alike.

So grab your mixing bowl and get ready to indulge in some serious comfort food – these buttermilk biscuits are about to become your new favorite thing!

Chef John's Buttermilk Biscuits

Chef John’s Buttermilk Biscuits

4.8 from 1327 votes

These buttermilk biscuits are tender, flaky, and buttery with a crisp golden crust. The secret is folding the dough to create layers and using very cold butter for steam pockets.

Prep Time15 mins
Cook Time15 mins
Resting Time0 mins
Total Time30 mins
Servings: 8Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Biscuits

2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 tablespoon white sugar
1/2 cup cold unsalted butter, cut into small cubes
3/4 cup cold buttermilk

For the Topping

2 tablespoons melted butter
Flaky sea salt (optional)

👨‍🍳Directions

1Preheat your oven to 425 degrees F (220 degrees C) and line a baking sheet with parchment paper.
2In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until evenly combined.
3Add the cold butter cubes to the flour mixture and use a pastry cutter or two forks to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
4This ensures flaky layers as the butter melts in the oven.
5Make a well in the center of the mixture and pour in the cold buttermilk.
6Stir gently with a fork just until the dough comes together; do not overmix or the biscuits will be tough.
7Turn the dough out onto a lightly floured surface and gently pat it into a rectangle about 1/2-inch thick.
8Fold the dough in half, then pat it out again to 1/2-inch thickness; repeat this folding process 3 to 4 times to create layers.
9Pat the dough to a final thickness of 3/4 inch.
10Use a 2-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting to ensure they rise evenly.
11Place the biscuits on the prepared baking sheet so they barely touch each other.
12Brush the tops of the biscuits with melted butter and sprinkle with flaky sea salt if desired.
13Bake in the preheated oven for 12 to 15 minutes until the biscuits are puffed and golden brown on top.
14Remove from the oven and brush with additional melted butter for a soft, glossy finish.
15Serve warm, pulling apart the layers to reveal the flaky interior.

🔧Equipment

Large mixing bowl
Pastry cutter or two forks
Baking sheet
Parchment paper
2-inch round biscuit cutter
Pastry brush

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 14g💛Saturated Fat: 9g❤️Cholesterol: 40mg🧂Sodium: 620mg🌾Total Carbs: 34g🥦Dietary Fiber: 1g🍬Sugars: 4g🥩Protein: 5g

📝Notes

For the flakiest biscuits, keep all ingredients very cold and handle the dough as little as possible. If you don’t have buttermilk, add 1 tablespoon of lemon juice or vinegar to 3/4 cup milk and let it sit for 5 minutes.

Watch Video Of How Chef John’s Buttermilk Biscuits Works

In conclusion, Chef John’s Buttermilk Biscuits are an absolute must-have in any home kitchen – whether you’re hosting a family gathering or just want something delicious for breakfast or snacks throughout the day.

These tender, flaky treats are incredibly easy to make and always impress even the pickiest eaters in your life (including mine!)

Store leftovers in an airtight container at room temperature for up to 3 days or freeze them for up to 2 months; simply thaw before reheating in a toaster oven or microwave until warm and golden brown.

❓ Frequently Asked Questions About Chef John’s Buttermilk Biscuits

1. What is the secret to making flaky biscuits?

It’s all about keeping the butter cold and using the right ratio of butter to flour.

2. Can I use regular milk instead of buttermilk?

No, regular milk won’t provide the same tanginess as buttermilk.

3. How do I ensure my biscuits don’t become too dense?

Mixing and kneading the dough just until it comes together will help prevent over-working the dough.

4. Can I freeze these biscuits for later?

Yes, you can freeze them before baking for up to 2 months.

5. Why do my biscuits keep breaking apart?

Making sure your butter is cold and using a light touch when mixing will help prevent this issue.

Similar Posts