2-1 High-Hat Buttermilk Biscuits
- MakesMakes 8 or 9 biscuits
- Cook Time30 minutes
This recipe uses an easy-to-remember 1-2 formula—1 tablespoon sugar; 1 teaspoon each baking powder, baking soda and kosher salt; one stick of butter; 1 cup of buttermilk (though you may not need the entire amount); and 2 cups all-purpose flour. Do keep in mind that if you are using Morton coarse kosher salt, not Diamond Crystal, the amount should be cut back to ½ teaspoon, and if you are using table salt, scale it back to a scant ½ teaspoon. The consistency of the buttermilk affects how much the dough requires. Some brands are more fluid than others, so start by adding only ¾ cup, then fold in more 1 tablespoon at a time, until the dough holds together. The “high hats” on these biscuits are the tops that tip to the side because of the robust rise in the oven. There are two tricks to achieving the proper height: First, give the dough three sets of folds to create a layered structure. Second, make sure the dough is 1 to 1¼ inches thick—no thinner—when the rounds are stamped out. This recipe is easily scaled up.
Don’t allow the butter and buttermilk to lose their chill before making the dough. Both must be cold for the dough to be easily handled. Also, don’t under-process the butter when pulsing it into the flour mixture. The butter should be cut into the dry ingredients until it essentially disappears. “Pea-sized” pieces are not the goal here.
Step 1
Heat the oven to 425°F with a rack in the middle position. Line a rimmed baking sheet with kitchen parchment. In a food processor, pulse the flour, sugar, baking powder, baking soda and salt until combined, about 5 pulses. Scatter in the butter, then pulse until finely and completely cut in (there should not be any “pea-sized” pieces), 12 to 15 pulses. Transfer to a large bowl. Add ¾ cup buttermilk and fold with a silicone spatula until a rough but cohesive dough forms. Fold in more buttermilk 1 tablespoon at a time until no floury bits remain in the bottom and the dough holds together when a bit is squeezed.
Step 2
Generously dust the counter with flour and turn the dough out onto it. Press the dough into a rough 6-inch square and dust the surface with flour. Using a rolling pin, roll the dough into a 9-by-7-inch rectangle with a short side facing you. Using a metal bench scraper to loosen and lift the dough, fold the bottom third up, then the top third down, similar to folding a letter. Dust the dough with flour, then flip it over so the seam is side down and one of the open ends is facing you. Repeat the process of dusting with flour, rolling into a rectangle, folding into thirds, then flipping twice more. You will have done a total of 3 sets of folds and the dough should be seam side down on the counter.
Step 3
Now roll the dough into a 7-by-5-inch rectangle that is 1 to 1¼ inches thick. Using a 2¼-inch biscuit cutter dusted with flour, stamp out 6 rounds and place them on the prepared baking sheet. Gather the scraps into a ball, then roll them into a 9-by-6-inch rectangle. Fold the dough into thirds and flip it. Using your hands, pat it into a 5-by-3 inch rectangle that is 1 to 1¼ inches thick and stamp out 2 more rounds. Discard the remaining scraps or simply gather them into a ball and, as best you can, press it into a 1-inch thick round; place on the baking sheet.
Step 4
Bake until golden brown, 12 to 14 minutes. Cool on the baking sheet on a wire rack for a few minutes, then, using a wide metal spatula, transfer directly to the rack. Serve warm or room temperature.