Luckiest Biscuits in America

Name: Luckiest Biscuits in America
Yield: 8
Cuisine: American
Ingredients: 3 cup All-Purpose Flour (3 cups/450g all-purpose flour, plus more for dusting); 1 tbsp Baking Powder (1 tablespoon baking powder); 2 tsp Kosher Salt (2 teaspoons kosher salt); 1 ½ tsp Granulated Sugar (1 ½ teaspoons sugar); ¼ tsp Bicarbonate of Soda (¼ teaspoon baking soda); 1 cup Unsalted Butter (1 cup/8 oz. (2 sticks) unsalted butter, cut into 1-inch pieces, chilled); 1 ¼ cup Buttermilk (1 ¼ cups buttermilk, plus more for brushing); 0 pieces Sea Salt (Flaky sea salt, for sprinkling (optional)) — optional

A classic American biscuit recipe using a biscuit-blending technique with cold butter and buttermilk for tall, flaky, golden results.

American

Servings8

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Steps

1Preheat the oven to 425°F. Line a baking sheet with parchment paper.
2Whisk the flour, baking powder, kosher salt, sugar, and baking soda in a large bowl. Using your hands, smash the butter into the flour mixture. It should be almost like you're making pie dough (you've made pie dough before, right?), with little bits of butter but no large chunks.
3Drizzle half the buttermilk all over the dry mixture and, using a wooden spoon or, better yet, your hands, mix everything until it comes together. Add the remaining half of buttermilk and mix until it comes together into a sort of ball. Knead the mixture a few times in the bowl, making sure to get any of those dry bits at the bottom up into the mix.
4Turn the dough out onto a lightly floured work surface and knead another two or three times.
5Pat the dough into a 1 ½-inch-thick rectangle about 9 inches long and 5 inches wide. (Optional: Refrigerate for 1–48 hours ahead of time before slicing and baking.) Cut it in half lengthwise, then crosswise into 4 pieces (you should get 8 biscuits). Alternatively, you can pat the dough into a 1 ½ -inch-thick disk (or whatever shape) and punch out 2-inch circles.
6Place the biscuits on the parchment-lined baking sheet and brush the tops with buttermilk, letting some drip down the sides. Sprinkle the tops with flaky sea salt, if you're feeling fancy.
7Bake, rotating once, until the biscuits are deeply, fantastically, wonderfully golden brown on the bottoms and tops, and the sides have puffed up like an accordion, 20 to 25 minutes.
8Remove from the oven and let cool slightly before destroying.