Best Buttermilk Biscuits

Let's Cook

1. Step 1.

   In the bowl of a stand mixer fitted with the paddle attachment, combine 6½ cups flour, 3 tablespoons sugar, 2 tablespoons plus 2 teaspoons baking powder, 1 tablespoon kosher salt, and 1½ teaspoons baking soda. Mix on low speed until combined.

2. Step 2.

   Increase the mixer speed to medium-low and add 1½ cups (3 sticks) unsalted butter, diced and chilled. Mix until the butter pieces are the size of small peas, about 1-2 minutes.

3. Step 3.

   With the mixer running on low, pour in 3 cups chilled buttermilk. Mix just until blended; the dough will be shaggy with some unincorporated dry bits. Do not overmix.

4. Step 4.

   Preheat the oven to 450°F.

5. Step 5.

   Turn the dough out onto a lightly floured surface. Using a floured rolling pin, gently roll the dough into a 1½-inch-thick circle.

6. Step 6.

   Cut out biscuits using a 3-inch cutter, dipping it in flour between each cut. Press straight down without twisting to avoid sealing the edges, which would hinder rising. Gather scraps, re-roll gently, and cut additional biscuits to make 12 total.

7. Step 7.

   Arrange the biscuits on two baking sheets, spacing them about 1 inch apart. Brush the tops with 2 tablespoons melted butter.

8. Step 8.

   Right before baking, reduce the oven temperature to 425°F. Bake the biscuits until golden brown on top, 22 to 25 minutes, rotating the sheets halfway through baking. Let cool slightly before serving.