How High Buttermilk Biscuits

Set your oven to 425°F and line a baking sheet with parchment paper. Let’s get things ready so we can move smoothly through the process.

In a large bowl, sift together the flour, baking powder, baking soda, salt, and sugar. Give it a good stir with a fork to make sure everything’s well combined.

Take your frozen butter and dice it into small cubes, or grate it with a box grater (quickly, so it doesn't warm up too much). Toss them in the flour mixture and, using your hands, work the butter into the flour. Think of it like trying to flatten Skittles between your fingers—small but mighty pressure. You’re aiming for a crumbly texture, like the size of small peas.

Make a well in the center of the flour mixture. In a small bowl, beat one of the eggs until smooth, then whisk in the cold buttermilk. Pour this mixture into the well, and gently fold it all together until you’ve got a wet, sticky dough. If the dough feels too dry, add more buttermilk a teaspoon at a time until it’s just right.

Pop the bowl of dough into the fridge for 5-30 minutes. This helps keep the butter cold and gives you a minute to prep your work surface with a good dusting of flour.

Turn the chilled dough out onto your floured surface. Flour your hands and gently knead just until the dry bits are fully incorporated. Pat the dough into a 3/4-inch thick rectangle (or oval if you’re feeling fancy). Fold the dough over in thirds, pat it out again, and repeat this process about five times. This folding creates those lovely layers in your biscuits.

Grab a floured biscuit cutter and cut out your biscuits. Transfer them to the prepared baking sheet. You can space them out for crispy edges or let them touch if you prefer softer sides.

Beat the remaining egg with the water to make an egg wash. Brush it over the tops of the biscuits to give them that beautiful golden finish.

Slide the baking sheet onto the middle rack of your preheated oven. If the biscuits are spaced out, bake for about 15 minutes. If they’re touching, give them 20 minutes. You’re looking for a golden-brown finish.

When you pull the biscuits out of the oven, brush them with melted butter while they’re still hot. Serve them warm—with a spot of molasses if you’re feeling a little extra Southern today. Dassit!