Side Dish: United States – Appalachian and Southern United States (Kentucky) – Kentucky Buttermilk Biscuits

Serving Size: 8

Approximate Time

Prep 25 min

Cook 15 min

Total 40 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 tbsp (15 g) baking powder
- 1/4 tsp (1.25 g) baking soda
- 1 tsp (6 g) fine salt
- 1 tbsp (12 g) granulated sugar
- 12 tbsp (170 g) unsalted butter, very cold, cut into 1/2-inch (1 cm) cubes
- 1 1/8 cups (270 ml) cold buttermilk
- 2 tbsp (16 g) all-purpose flour, for dusting and rolling
- 2 tbsp (30 ml) unsalted butter, melted, for brushing (optional)

Instructions

Short Description:
Flaky, rich biscuits made with cold butter and local buttermilk, using a brief letter-fold lamination to create distinct layers. Best served warm with butter, honey, or gravy.

Regional Notes:
This Kentucky version emphasizes local buttermilk and a specific folding (letter-fold) technique to develop flaky layers without overworking the dough. Compared with generic biscuits, these lean heavier on butter and the folding step to produce a tender, layered crumb typical of Appalachian/Southern biscuit traditions.

1. Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper and set aside.
2. In a large bowl, whisk together 3 cups (360 g) flour, 1 tbsp (15 g) baking powder, 1/4 tsp (1.25 g) baking soda, 1 tsp (6 g) salt, and 1 tbsp (12 g) sugar until evenly blended.
3. Add the 12 tbsp (170 g) cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the largest pieces are about the size of small peas and the mixture still shows visible, cold butter bits (some pea-sized, some smaller).
4. Make a well in the center and pour in 1 1/8 cups (270 ml) cold buttermilk. Stir gently with a wooden spoon or spatula until the dough just comes together and is shaggy — do not overmix.
5. Turn the dough onto a lightly floured surface (use 2 tbsp/16 g flour for dusting). Pat the dough into a rough rectangle about 3/4 inch (2 cm) thick.
6. Perform a letter-fold: fold the bottom third up over the center, then fold the top third down over that (like folding a letter). Rotate the dough 90 degrees, gently pat back to 3/4 inch (2 cm) thickness, and repeat the fold once more. If the butter softens, chill the dough 10–15 minutes before continuing.
7. After the second fold, pat or roll the dough gently to a 1-inch (2.5 cm) thickness. Use a 2 1/2-inch (6 cm) round biscuit cutter pressed straight down (do not twist) to cut biscuits; re-form scraps as little as possible to preserve layers.
8. Place biscuits close together on the prepared baking sheet (sides touching for taller biscuits) or spaced apart for crisper edges. Brush tops lightly with melted butter (2 tbsp/30 ml) if desired.
9. Bake in the preheated oven for 12–15 minutes, until risen and golden brown on top.
10. Remove from oven and brush again with a little melted butter if desired. Serve warm; biscuits are best the same day but can be reheated in a hot oven or toaster oven.