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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...

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🌟 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

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🌟 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.