Buttermilk Biscuits (Grated Butter + 4-Turn Book Fold)
Tall, flaky Southern-style biscuits built with grated frozen butter and a true 4-turn book fold for reliable layers and lift.
Equipment
- Equipment
- Box grater
- Large mixing bowl
- Dough whisk or silicone spatula
- Bench scraper
- 2½-inch biscuit cutter (sharp edge)
- Sheet pan with parchment or 10-inch cast iron skillet
- Pastry brush (optional)
Ingredients
Ingredients
- 2 cups 240g all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon kosher salt
- 6 tablespoons 85g unsalted butter, frozen 20–30 minutes
- ¾ cup 180ml cold buttermilk, plus up to 2 tablespoons more as needed
- 1 –2 tablespoons melted butter optional, for brushing
Instructions
Instructions
- Preheat the oven to 450°F. Line a sheet pan with parchment or set out a cast iron skillet.
- In a large bowl, whisk together 2 cups flour, 1 tablespoon baking powder, ¼ teaspoon baking soda, and 1 teaspoon kosher salt.
- Grate 6 tablespoons frozen butter directly into the flour mixture using a box grater. Toss gently until the butter shreds are evenly coated.
- Pour in ¾ cup cold buttermilk and stir just until a shaggy dough forms. If dry flour remains, add 1 tablespoon more buttermilk at a time (up to 2 tablespoons total). Do not overmix.
- Turn the dough onto a lightly floured surface. Gently press into a rectangle about 1 inch thick.
- Book Fold – Turn 1: Fold the dough in half like closing a book. Rotate 90 degrees.
- Press back into a rectangle and repeat the book fold. Continue until you have completed 4 total book folds (fold in half, rotate, press — repeat).
- Pat the dough to ¾–1 inch thickness.
- Cut biscuits straight down with a floured 2½-inch cutter. Do not twist.
- Place biscuits on the pan. For taller biscuits, place them touching. For crispier sides, space them about 1 inch apart.
- Bake 12–15 minutes until tall and golden brown.
- Brush tops with melted butter if desired. Cool 5 minutes before serving.
Notes
Notes
Grated butter distributes evenly and creates consistent steam pockets for better lift.
Do not twist the cutter. Twisting seals the edges and prevents proper rise.
For extra height, chill the cut biscuits for 10 minutes before baking.
Skillet baking yields taller, softer sides. Sheet pan baking gives crisper edges.
If needed, substitute buttermilk with ¾ cup milk plus 2¼ teaspoons lemon juice or white vinegar. Let sit 5 minutes before using.
Storage
Best served the day they’re baked.
Store at room temperature, tightly covered, for up to 1 day.
Refrigerate up to 3 days. Reheat at 300°F for 8–10 minutes.
Freeze baked biscuits up to 2 months. Reheat at 300°F for 12–15 minutes.
Freeze unbaked biscuits solid, then store in a freezer bag. Bake from frozen at 450°F, adding 2–4 minutes to the bake time.
