Ingredients
Equipment
Method
- Combine the dry ingredients. In a large mixing bowl, whisk together the cake flour, sugar, baking powder, kosher salt, and baking soda.
- Cut in the butter. Add the cold, cubed butter. Using a pastry cutter, work the butter into the flour mixture until it resembles coarse sand with some pea-sized pieces of butter remaining.
- Add the buttermilk. Pour in the cold buttermilk and gently stir until a shaggy dough begins to form. Do not overmix.
- Begin the layering process. Turn the dough onto a lightly floured work surface. Gently pat into a rectangle approximately 1 inch thick. Using a bench knife, cut the dough into four equal pieces and stack them on top of one another.
- Create the flaky layers. Rotate the stacked dough 90 degrees and gently pat it into another rectangle. Cut into four pieces and stack again. Repeat until you have completed four stacking rounds total.
- Cut the biscuits. Gently pat the dough to approximately 1 inch thick. Using a 2½-inch biscuit cutter, press straight down without twisting. Transfer the biscuits to a baking sheet. Gently gather any scraps and cut additional biscuits.
- Chill. Place the baking sheet in the freezer for 15 minutes. Meanwhile, preheat the oven to 375°F (190°C).
- Brush and bake. Remove the biscuits from the freezer and lightly brush the tops with heavy cream. Bake for approximately 20 minutes, until golden brown on the tops and bottoms.
- Cool and serve. Allow the biscuits to cool briefly on the baking sheet. Split and serve warm with butter, honey, jam, or gravy.
Notes
Keep everything cold: Cold butter and buttermilk help create tender, flaky layers.
Handle gently: Avoid kneading or overworking the dough.
Cut straight down: Twisting the biscuit cutter can compress the edges and interfere with rising.
Don't skip the freezer: Chilling the cut biscuits helps firm up the butter before baking.
Scraps are welcome: Biscuits cut from gathered scraps may not rise as evenly, but they'll still be delicious.