Buttermilk biscuits
These classic buttermilk biscuits are golden, flaky, and irresistibly tender. Made with simple pantry ingredients and cold butter, they’re perfect for breakfast, brunch, or any comforting meal. Easy to make and full of rich, buttery flavor, this foolproof recipe delivers sky-high biscuits every time!
Equipment
- Mixing Bowl: For combining the dry ingredients and incorporating the fat into the flour. A large bowl gives you room to mix without overworking the dough.
- Pastry Blender (or Fork): Used to cut cold butter into the flour mixture to create a crumbly texture essential for flaky biscuits.
- Rolling Pin: Helps flatten the dough evenly to the desired thickness before cutting.
- Biscuit Cutter (or Sharp Knife): A round biscuit cutter creates clean edges and encourages tall rising. A knife can be used for square biscuits to reduce scraps.
- Baking Sheet: A sturdy, rimmed baking sheet provides even heat distribution for golden-brown, perfectly cooked biscuits.
- Parchment Paper (optional): Prevents sticking and makes cleanup easy while ensuring even browning.
- Pastry Brush (optional): Useful for brushing the tops with milk or butter for a golden, glossy finish.
Ingredients
- 2 Cups All-purpose flour, plus more for dusting
- 1 Tbsp Baking powder
- 1/4 Tsp Baking soda
- 2 Tsp Sugar
- 1 Tsp Salt
- 6 Tbsp Cold unsalted butter, cut into small cubes
- 3/4 Cup Cold buttermilk
- Optional: 1/4 cup shredded cheddar cheese or fresh herbs for a savory twist
Instructions
- Preheat and Prepare:Start by preheating your oven to 425°F (218°C). Line a baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients:In a large bowl, sift together the flour, baking powder, baking soda, sugar, and salt. This ensures your biscuits are lump-free and light.
- Add Butter:Use a pastry blender or your fingers to cut the cold butter into the flour mixture until it looks like coarse crumbs. It’s these little pockets of butter that will give your biscuits their flaky layers.
- Buttermilk Time:Make a well in the center of your flour mixture and pour in the cold buttermilk. Stir gently with a fork until the mixture just begins to come together. It should be somewhat sticky; don’t overmix!
- Shape and Cut:Turn the dough out onto a floured surface, and gently pat it into a rectangle about 1 inch thick. Fold it over and gently flatten again. Repeat this process 3 times. Use a round cutter to cut out the biscuits. Push straight down without twisting the cutter to ensure even rising.
- Bake to Perfection:Place the biscuits on the prepared baking sheet, making sure they touch each other for support. Bake for about 12-15 minutes or until golden brown on top.
- Cool and Serve:Let them cool slightly on a wire rack before serving warm.