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Ultimate Buttermilk Biscuits | Perfectly Flaky & Buttery!

Golden, flaky, and incredibly buttery—these Ultimate Buttermilk Biscuits are everything you want in a classic Southern-style biscuit! In this video, Brian Hart Hoffman walks you through every step to achieving the perfect height, layers, and tenderness in your biscuits. Whether you’re serving them with butter and jam or as the base for biscuits and gravy, this foolproof recipe will be your new favorite. Grab your ingredients, and let’s bake! Get the recipe for these Ultimate Buttermilk Biscuits here: https://bakefromscratch.com/brian-har... If you do not have access to White Lily Flour, try this recipe: https://bakefromscratch.com/baking-sc... 🌟 Products used in this video: Glass Mixing Bowl 10-Piece Set: https://bit.ly/4kfSyyb White Lily All-Purpose Flour: https://bit.ly/41myhOC All-Clad Precision Stainless Steel Balloon Whisk: https://bit.ly/43eXqNO Williams Sonoma Soft Touch Pastry Blender: https://bit.ly/3XlEusV Anchor Hocking Glass Beaker Measuring Cup: https://bit.ly/41wSWRw Williams Sonoma Olivewood Bench Scraper: https://bit.ly/41kjNyJ Williams Sonoma Barrel Olivewood Rolling Pin: https://bit.ly/43a27Zo Round Biscuit Cutters: https://bit.ly/4hWhhGe Get It Right Ultimate Spatula: https://bakefromscratch.com/product/g... Williams Sonoma Olivewood Pastry Brush: https://bit.ly/3Qh7Uos Williams Sonoma Goldtouch® Pro Nonstick Non Corrugated Half Sheet with Cooling Rack: https://bit.ly/3TNPZrp 🌟 Connect With Us: Monday Night Virtual Baking School with Brian Hart Hoffman & Williams Sonoma: https://williams-sonoma.squadup.com/ Instagram:   / thebakefeed   Facebook:   / bakefromscratch   Pinterest:   / bakefromscratchmagazine   Website: https://bakefromscratch.com/ 🌟 Recipe: 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: 1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. 2. 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. 3. 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. 4. Bake until golden brown, about 15 minutes. Serve warm with softened butter and honey.