Though he was born and raised in Birmingham, Alabama, our editor-in-chief Brian is a citizen of the world whose background as a flight attendant and career in publishing have allowed him to travel the globe in search of the best baked goods. He’s fallen in love with specialties from France, Portugal, England, and even Japan, but his Southern roots have given him a soft spot for good, old-fashioned Southern biscuits. Rich, buttery, and flaky, Brian’s go-to Buttermilk Biscuits are an ode to the perfect Southern biscuit.
Brian Hart Hoffman's Ultimate Buttermilk Biscuits
Makes 12 biscuits
Ingredients
- 3½ cups (438 grams) White Lily All-Purpose Flour
- 2 tablespoons (24 grams) granulated sugar
- 1 tablespoon (9 grams) kosher salt
- 1 tablespoon (15 grams) baking powder
- ½ teaspoon (2.5 grams) baking soda
- 1¼ cups (284 grams) cold unsalted butter, cubed
- 1 cup (240 grams) whole buttermilk, chilled
- 1 large egg (50 grams), lightly beaten
- Flaked sea salt, for sprinkling
- Softened butter and honey, to serve
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, kosher salt, baking powder, and baking soda. Using a pastry blender, cut in cold butter until mixture is crumbly. Stir in cold buttermilk until a shaggy dough forms.
- Turn out dough onto a lightly floured surface. Pat dough into a rectangle, and cut into fourths. Stack each fourth on top of each other, and pat down into a rectangle again. Repeat procedure 3 more times. Pat or roll dough to 1-inch thickness. Using a 2½-inch round cutter dipped in flour, cut dough without twisting cutter, rerolling scraps as necessary. Place biscuits 2 inches apart on prepared pan. Freeze until cold, about 10 minutes. Brush with egg wash, and sprinkle with sea salt.
- Bake until golden brown, about 15 minutes. Serve warm with softened butter and honey.
These look absolutely amazing! I will be trying this recipe out soon, Brian. 🙂 Thank you for sharing
Best recipe ever for biscuits.
Thank you for the wonderful compliment!
I have made biscuits/scones many times and I may just have read every recipe that exists to see if there is a method that I don’t know about for high rise scones and one day a few weeks ago I saw you making these on instagram and you talked about stacking! I had never read or heard of stacking the dough so i just knew this was the secret to those high-rise flaky scones that i have been searching for. Today was the day i made them and OMG! OMG! UNBELIEVABLE! I can now stop searching and reading about how to make the perfect high rise, light, flaky scone. I will never EVER read another biscuit/scone recipe. THANK YOU Brian. This recipe and method are GOLD! I would give it 10 stars if I could!
Hi Nargess,
Hooray! Thank you so much for the wonderful review. We are so happy that you loved the recipe and the method!
[…] and stacking I learned my biscuit stacking process from Brian Hart Hoffman of Bake From Scratch magazine. Instead of rolling out your dough and cutting out biscuits, I pat the dough into a […]
Made them but found them to be too salty. Is 1 tablespoon really necessary?
did brian hart hoffman make a video of the buttermilk biscuits that is in the
magazine. I would like to see how he made these wonderful biscuits
Hi Doris,
Thank you for this wonderful question! Brian filmed a Reel on @thebakefeed’s Instagram titled “Biscuit baking!” that shows how to make this recipe using White Lily flour. He also has the same Reel saved on his personal Instagram profile, @brianharthoffman, titled “Biscuits!!!!!!”. Recipe linked here.
Hope this helps, and happy baking!
[…] and stack I learned my biscuit stacking process from Brian Hart Hoffman of Bake From Scratch magazine. Instead of rolling out your dough and cutting out biscuits, I pat the dough into a […]