Flaky, buttery biscuits are a must-have come Thanksgiving time. They’re the perfect vessel to sop up every last bit of savory gravy on your plate. Plus, you just might want to double the batch so you have some throughout the weekend for leftover turkey (or chicken) sandwiches.Print
- 3 1/2 cups all-purpose flour, plus more for rolling
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoon granulated sugar
- 2 1/2 teaspoons baking powder
- ¼ teaspoons baking soda
- 1 cup chilled unsalted butter, cut into 1/2-inch cubes
- 1 cup chilled buttermilk
- 2 tablespoons unsalted butter, melted, for brushing
- Flaky salt
- Preheat oven to 400 degrees.
- In a large bowl, whisk together flour, salt, sugar, baking powder, and baking soda. Add chilled butter pieces into the bowl. Working quickly, use your fingers to mix the butter pieces into the flour to create large scraggly pieces of dough. (The idea is to create different-sized clumps and strands of butter to achieve a flaky biscuit.)
- Drizzle buttermilk over the flour and mix with a fork. Turn the dough out onto a work floured surface and knead a few times until the edges come together. Form the dough into a 1-inch thick square and then cut into 4 even pieces. Stack each piece on top of each other (to create more layers) and flatten again into a 1-inch thick rectangle.
- Using a sharp knife, cut 12 biscuits. Transfer biscuits to a parchment paper-lined baking sheet and freeze for 15 minutes.
- Brush each biscuit with melted butter and sprinkle the tops with flaky salt. Bake until biscuits are golden brown on top and bottom, 25-30 minutes.
Biscuit dough can be made—cut into squares, fully frozen in a single layer, then transferred to a resealable bag—1 month in advance. Bake straight from the freezer, just brush with melted butter and top with flaky salt. Add a few extra minutes to the bake time.