Keller’s Buttermilk Biscuits
Based on the recipe from Thomas Keller’s cookbook, Ad Hoc at Home, these biscuits are a crowd pleaser and an incredible addition to any meal! My favorite way to have them is with fried chicken sandwiched between them.
- Prep Time: 15
- Chilling Time: 15
- Cook Time: 15
- Total Time: 45
- Yield: ~12 Biscuits
- Category: Sides
- Method: Baking
- Cuisine: American
Ingredients
2 Cups Cake Flour
2 Cups All Purpose Flour
1 Tablespoon Kosher Salt
1 Tablespoon Baking Powder
1 teaspoon Baking Soda
2 Sticks Unsalted Butter
1 1/2 Cups Buttermilk, plus more for brushing
Instructions
- Put parchment on a rimmed baking sheet.
- Combine all dry ingredients in a bowl, or bowl of a food processor, and lightly mix with a whisk (or pulse food processor a couple times).
- Cut the butter into small cubes (1/2″ cubes), and add to the flour mixture. Pulse the food processor 5 times, holding for 1 second each pulse. If using a pastry cutter or your hands, mix the butter into the flour until the butter pieces are about the size of peas. The dough will not come together.
- Remove dough from food processor, if using, and place into a large bowl. Form a well in the middle of the flour/butter mixture. Pour in the buttermilk and carefully work it into the flour with a wooden spoon or your hands (this gets messy so I suggest a spoon).
- Once you have a shaggy dough, not quite a unified dough but it has come together, pour onto a lightly floured surface and pat the dough with your hands into a rectangle (don’t knead it as this will ruin the layered effect). Divide into 4 and stack each square on top of each other. Use a rolling pin to gently roll out into a rectangle again about 2″ tall.
- Use a biscuit cutter to cut circles out of the dough* and place on parchment and rimmed baking sheet.
- Place the biscuits on the rimmed baking sheet and brush with buttermilk. Place in the fridge while you re-roll and cut the rest of the dough. When you combine the scraps to re-roll, don’t knead them or mash them all together. Instead, layer them, on top of each other, in order to keep the fluffy layers you’ve already created.
- Cut out this next batch of dough and brush with buttermilk. Set cut biscuits in the fridge to chill while you pre-heat your oven to 425 F.
- Bake the biscuits at 425 F for 15 minutes or until golden brown on top.
- Brush with melted butter and sprinkle with sea salt if desired.
- Ideally, serve immediately. You can also freeze these once they’ve cooled to room temperature and reheat in the oven or toaster as needed.
Notes
* Do not twist the cutter as/after you make the cut, as this will glue the layers together and the biscuit won’t rise as well. If the cutter sticks to the dough, simply coat with a bit of flour. Alternatively, you can also use a butter knife or metal bench scraper to cut the dough into squares.
Keywords: Biscuits, Basics, Buttermilk Biscuit, Classic Biscuit, Easy Biscuits
Find it online: https://thesommchef.com/kellers-buttermilk-biscuits/
