High-Rise Buttermilk Biscuits

Recipe View 5 mins Preheat oven to 500°F (260°C). (5 minutes)

Recipe View 2 mins In the bowl of a stand mixer fitted with the paddle attachment, combine cake flour, aluminum-free baking powder, and salt. (2 minutes)

Recipe View 4 mins Add cold, unsalted butter to the dry ingredients and mix on medium speed until the mixture resembles coarse, wet sand. (4 minutes)

Recipe View 3 mins Remove the bowl from the mixer. Gently fold in the buttermilk until the dough just comes together, adding more if needed. Be careful not to overmix. (3 minutes)

Recipe View 2 mins Turn the dough out onto a lightly floured surface and pat it into a rectangle. Gently press any remaining dry crumbs into the dough by hand. (2 minutes)

Recipe View 5 mins Using a floured bench knife, cut the dough in half and stack the halves on top of each other. Press the layers together, reshaping into a rectangle about 1 1/2 inches thick. Repeat this process 3 to 5 times to create flaky layers. (5 minutes)

Recipe View 3 mins Cut the dough into 8 even squares using the bench knife. Trim any uneven edges; these clean cuts will encourage a better rise. Combine the scraps to form a ninth, slightly smaller biscuit. (3 minutes)

Recipe View 2 mins Place the biscuits close together in a 9-inch square baking pan. Brush the tops generously with melted salted butter. (2 minutes)

Recipe View 15 mins Let the biscuits rest on the warm stovetop for 10 to 15 minutes to allow them to rise slightly before baking. (15 minutes)

Recipe View 16 mins Bake in the preheated oven, checking halfway through, until the tops are golden brown and a toothpick inserted into the center comes out clean. (16 minutes)