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Buttermilk adds a distinct flavor, but it also mixes with the baking soda for an extra puff of gas in the oven, creating a light and airy texture.
Hands-on: 20 minutesTotal: 55 minutes
- 2 cups all-purpose flour
- 4 tsp. baking powder
- ¼ tsp. baking soda
- ¾ tsp. plus ⅛ tsp kosher salt, divided
- ¼ cup cold unsalted butter
- 1 cup cold buttermilk
- 1 large egg
- 1 Tbsp. water
- Line a baking sheet with parchment. In a large bowl, sift together flour, baking powder, baking soda, and ¾ teaspoon salt. Cut in butter until it is broken down into pea-sized pieces.
- Make a well in the center of the flour mixture, and pour in buttermilk. Using a fork, blend the flour and buttermilk until the dough just comes together.
- Turn onto a floured surface and fold dough over onto itself 6–8 times. (Be careful not to knead or overwork.) Pat into 1" thickness. Cut into circles using a floured round cutter. Place biscuits 2" apart on prepared pan and set aside to rest 15 minutes. Preheat oven to 425°F.
- Mix egg with remaining salt and 1 tablespoon water. Brush lightly onto biscuits, then bake 15–20 minutes, until golden brown. Turn pan halfway through baking to promote even browning.