Skyscraper Buttermilk Biscuits

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1. In a large bowl sift together the flour, baking powder*, salt, baking soda, and sugar.  
2. Add the 1/2-inch cubed butter.
3. Using a pastry blender, cut the butter into the flour mixture.
4. Feel the mixture.  The butter should be about the size of a small pea.
5. Add the buttermilk to the flour/butter mixture.  With a fork or a spatula, mix only until the dry ingredients are moistened. Do NOT overmix

*NOTE:  For altitudes above 5,000 feet altitude ONLY USE 1 tablespoon of baking powder!!

Patting and Cutting the Biscuits

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1. Preheat the oven to 450℉ and raise the oven rack to the upper third of the oven.  This will help the bottoms not to over brown.
2. Dump the dough onto a lightly floured surface.  Gently pat into a rectangle about 1 to 1 1/2-inches thick.
3. Fold the bottom half of the dough up over the top half.  
4. Press into a rectangle just like the first.
5. Fold one half over the top of the other half going the opposite direction (side to side). Repeat this folding a total of 5 times.
6. Pat into a rectangle that is 1-inch thick.
7. Using a 2-inch round cutter, cut out biscuits and carefully place on a baking sheet that has been lightly greased or lined with parchment paper.  Place in a preheated 450℉ oven and bake for 12-15 minutes or until golden brown.  Remove from oven and brush with melted butter.  Serve hot with jam or honey.  Yum!

Freeze and Bake Later

Did you know that you can freeze the biscuits to be baked at a later time?  Simply place all of the biscuits on a parchment-lined baking sheet.  Cover tightly with plastic wrap and place in the freezer until the biscuits are completely frozen.

To bake remove the number of biscuits you’d like to bake and place them on a baking sheet that has been lined with parchment or lightly greased.  Preheat the oven to 475℉.  Bake in the upper third of the oven for 5 minutes.  Lower the temperature to 425℉ and bake for another 12-15 minutes.  Remove from the oven and brush with melted butter.  Serve hot.

More Tips:

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Skyscraper Buttermilk Biscuits

Melt-in-your-mouth buttery buttermilk biscuits that are oh so flakey. Along with freeze then bake later instructions.

Course Breads, Breakfast

Cuisine American

Keyword baking powder biscuits, biscuits, buttermilk biscuits

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 12 biscuits

Calories 273 kcal

Author Janet Barton

Ingredients

• 4 cups all-purpose flour (560 g)
• 2 tablespoons baking powder* (28 g)
• 1 teaspoon baking soda (4 g)
• 1 teaspoon Kosher salt (5 g)
• 1 tablespoon plus 1 teaspoon sugar (20 g)
• 2/3 cup cold unsalted butter (148 g). cut into 1/2-inch cubes
• 2 cups buttermilk (370 g)
• 1/4 cup melted butter for brushing biscuits optional

Instructions

1. Preheat oven to 450℉ (230 C). Place oven rack in the upper third of the oven.

2. Sift the flour with the baking powder, baking soda, salt, and sugar in a large bowl. Using a pastry blender cut in the chilled butter until the texture is about the size of a pea.

3. Gently stir in the buttermilk to form a soft dough.

4. Transfer the dough onto a lightly floured surface. Pat into a rectangle that is 1 1/2-inches thick. Fold the lower half of the dough over the top half. Pat again into another rectangle about 1 1/2-inches thick. Repeat the patting and folding for a total of 5 foldovers.

5. Cut into 2-inch rounds and arrange on a baking sheet that has been lightly greased or lined with parchment paper. Bake for about 15 minutes or until golden.

6. Remove from oven and brush with melted butter. Makes about 9 skyscraper tall biscuits.

Recipe Notes

*For altitude of 5,000 feet above sea level using only 1 tablespoon baking powder.

Simple Rules for making biscuits.

Rule #1 – Use cold butter.  Don’t use shortening.  Remember the tip in my pie dough recipe?  Butter has a lower than body temperature, thus it melts in your mouth.  Shortening leaves a film in your mouth.  

Shortening = no flavor.  

 

Rule #2 – Don’t work the dough very much.  Handle the dough as little as possible.  You just need a gentle touch.

 

Rule # 3 – Pat the dough instead of rolling it.  

 

Rule #4 – Pat the dough thick not thin.  This way the biscuits will be nice and TALL.

 

More Tips:

Yes! you may use a food processor.  Only pulse the ingredients.  Don't over-process.

Yes! You may use an electric mixer fitted with a paddle.  Careful not to over mix.

Yes! You can use your hands.  Don’t handle the butter too much or it will soften.

Yes! You can use two knives to cut in the butter. 

 

Baking Frozen Biscuits:

 

To bake remove the number of biscuits you'd like to bake and place them on a baking sheet that has been lined with parchment or lightly greased.  Preheat the oven to 475℉.  Bake in the upper third of the oven for 5 minutes.  Lower the temperature to 425℉ and bake for another 12-15 minutes.  Remove from the oven and brush with melted butter.  Serve hot.

 

Nutrition Facts

Skyscraper Buttermilk Biscuits

Amount Per Serving (1 biscuit)

Calories 273 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 7g35%

Cholesterol 32mg11%

Sodium 331mg14%

Potassium 304mg9%

Carbohydrates 36g12%

Fiber 1g4%

Sugar 3g3%

Protein 6g12%

Vitamin A 381IU8%

Calcium 142mg14%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

This is a previous post from 2012.  Printable recipe card, new photos, and freezing tips have been added.

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