Ingredients
- 3 teaspoons baking powder
- 2 1/2 teaspoons kosher salt
- 1 teaspoon sugar
- 1/4 teaspoon baking soda
- 5 1/2 cups all-purpose flour, plus more
- 1 1/2 cups (3 sticks) chilled unsalted butter, cut into pieces
- 1 1/2 cups chilled buttermilk
- 1 large egg, beaten to blend
Preparation
Step 1
Preheat oven to 375°. Pulse baking powder, salt, sugar, baking soda, and 5½ cups flour in a food processor. Add butter and pulse until the texture of coarse meal with a few pea-size pieces of butter remaining.
Transfer mixture to a large bowl. Mix in buttermilk with a fork, then gently knead just until a shaggy dough comes together.
Pat out dough on a lightly floured surface until 1¼” thick. Cut out biscuits with a 3” biscuit cutter, rerolling scraps once.
The key to extra-tender biscuits: make sure not to over process the flour and butter, mix in buttermilk gently but thoroughly and form biscuits quickly so the gluten doesn't have time to activate.
Place biscuits on a parchment-lined baking sheet and brush tops with egg. Bake until golden brown, 30–35 minutes.
Can be made ahead. Freeze the cut-out biscuits in plastic bags. Bake frozen, increasing cooking time to 45-55 minutes.
Makes 8 biscuits.